A big bowl of creamy leftover turkey wild rice soup is about to become your favorite post-holiday meal!
Hearty but simple, this soup is the perfect way to use up leftovers. It’s quick and easy to whip up, making it a great go-to after the cook-fest that Thanksgiving is.
This wild rice and turkey soup recipe is gluten free and can be dairy free with a simple swap.
The perfect soup for Thanksgiving leftovers
Especially if you make wild rice stuffing, too!
Don’t worry, if you haven’t hit up my Life-Changing Wild Rice Stuffing recipe yet or didn’t make it for Thanksgiving this year, I’ll indicate how to make this turkey soup with an uncooked wild rice blend, too.
But, if you did make wild rice stuffing, this soup will be even easier and FASTER — since the rice is already cooked and packing a bunch of flavor already, it cuts the cook time by quite a bit.
My family has the tendency to make an astronomically-large spatchcocked turkey every year, meaning we have lots of leftovers. So I’m always trying out new ways to use up that turkey meat. This soup has become my new favorite!
How to make turkey wild rice soup
Like most soups, this one starts with a blend of celery, onion, and carrot.
Soften that down, then add some winter herbs like sage and thyme as well as mushrooms. Add the leftover wild rice (or uncooked rice) and broth, then the leftover turkey.
Finally, before serving, add a bit of cream OR full-fat coconut milk. That’s it!
Using leftover wild rice?
If you’re using leftover wild rice stuffing, the cook time will be significantly shorter. Basically, you just need to heat everything up! If you’re making it this way, I add the turkey and rice at the same time.
You’ll also use significantly less broth.
Using uncooked rice?
However, if you’re using uncooked rice, you’ll use twice the broth and have to cook the mixture for quite a bit longer to allow the rice to absorb the broth.
When making this turkey wild rice soup this way, I hold off on adding the turkey until the rice is cooked. Since you’re using leftover (already cooked) turkey, the last thing you want to do is add the turkey at the beginning and end up with rubbery, over-cooked turkey. All the turkey needs to do is heat up!
More recipes for your leftovers
On the hunt for more recipes to use up those leftovers? Here are a few more to check out!
Just use turkey instead of chicken!
More cozy paleo soup recipes
Loving those comforting soup vibes? Here are a few more to check out!
- Simple Split Pea and Ham Soup
- Leek, Mushroom, and Chicken Soup
- Whole30 Chicken Poblano Soup
- Italian Sausage and Broccoli Soup
- Creamy Chicken and Mushroom Soup (Paleo, Dairy Free)
A big bowl of creamy leftover turkey wild rice soup is about to become your favorite post-holiday meal! If you’re using leftover rice stuffing, this is a quick and easy favorite. If you’re using uncooked rice, it’s still easy — you’ll just need a little more broth and a longer cook time.
- 1 tablespoon extra virgin olive oil
- 2 medium carrots, diced (about 1 1/2 cups diced)
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups sliced cremini mushrooms
- 1 1/2 cups leftover wild rice stuffing OR wild rice blend (OR 1 cup wild rice + 1/2 cup basmati rice)
- 1/2 cup sugar-free raisins
- 4–8 cups chicken broth (SEE NOTES)
- 2 heaping cups shredded or chopped leftover turkey
- 1/2 cup heavy cream OR full-fat coconut milk (OR omit entirely)
- Fresh thyme, for garnish
- Leftover cranberry sauce, for garnish (optional)
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery, cooking for 6-10 minutes until vegetables have softened. Add the thyme, sage, rosemary, and mushrooms, cooking for 1-2 minutes or until the herbs are fragrant.
- Add the rice, raisins, and broth (SEE NOTES). Bring the mixture to a boil, then reduce to a simmer and cook, stirring occassionally, for 40 minutes or until the rice is cooked through and has absorbed much of the broth. If the rice has absorbed too much or all of the broth, add more broth.
- Stir in the leftover turkey and cream. Simmer for another 5-10 minutes to heat the turkey through, then serve immediately. Garnish each bowl with fresh thyme and a dollop of cranberry sauce, if desired.
If you’re making this soup with leftover wild rice stuffing, start with 4 cups of broth. You likely won’t need more broth than that! Add the turkey at the same time as the rice stuffing, and omit the raisins (unless you don’t mind a little more raisin action). Simmer for only 10 minutes before adding the cream.
Keywords: turkey soup, wild rice soup, turkey wild rice soup, gluten free