I’m a believer that it is never too early to start thinking about all the wonderful ways you’re going to repurpose your Turkey Day leftovers. I think I love leftovers almost more than I love the actual Thanksgiving dinner!
If you’re looking for a truly comforting, cozy meal that is packed with good-for-you-ness, then look no further than this Creamy Turkey Wild Rice Soup.
I’m a fan of stew-like soups, so this is chock full of thick-cut veggies, big ole chunks of turkey, and a heavy hand of wild and brown rice. It’s definitely one of those meals-in-a-bowl kind of soups (and absolutely does not need a bread bowl, although a chunk of crusty bread for sopping is always a good thing). It’s creamy, hearty, and oh-so-perfect for eating next to the fire.
I don’t have leftover Thanksgiving turkey. Can I use chicken instead?
Since slow-roasted turkey isn’t a normal thing kicking around most folks’ fridges all year ’round, you can easily sub in cooked chicken breast and chicken broth in this recipe and still have a rockin’ good soup. Poultry is poultry, amirite?
What else do I need to make this turkey wild rice soup?
To make this turkey wild rice soup, you’ll need a big soup pot or Dutch oven and these ingredients:
- Leftover turkey
- Wild rice
- Butter
- Onion, garlic, carrot, and celery
- Turkey or chicken stock
- Half and half
- Salt and pepper
Wholefully Protip
Wild rice can be fairly pricey, so as a cost-saving measure, you can use a wild rice blend instead.
How long is this creamy turkey soup good for?
Store leftover soup in an airtight container in the fridge for up to three days.
The best things about soups like this one? They just keep getting better and better as the flavors meld in the fridge. It’s awesome the day you make it, and even better when you heat it up for lunch the next day!
Want more Thanksgiving leftovers recipes like this one?
- Turkey Pot Pie with Sweet Potato Biscuits
- Turkey Vegetable Soup
- Turkey Gnocchi Soup
- Mashed Potato Soup
Creamy Turkey Wild Rice Soup Recipe
This thick Creamy Turkey Wild Rice Soup is the perfect comforting way to use up your Thanksgiving leftovers. Chicken works as a sub for the turkey!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 large carrots, sliced into coins
- 3 large stalks of celery, sliced
- 2 cups cubed roasted turkey (white and dark meat)
- 8 cups turkey broth
- 1 cup wild rice (or a wild rice blend, which is what I usually use because wild rice is so darn expensive on its own)
- 2/3 cup half and half cream
- Salt and pepper, to taste
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook until fragrant and translucent, about 5 minutes.
- Add in the carrots and celery and cook until the veggies soften, about 10 minutes.
- Add in the turkey and turkey broth. Bring to a boil and add in the rice. Bring back to a boil, reduce heat, and simmer, stirring occasionally, until the rice is soft, about 30 minutes.
- Remove from heat, and stir in the half and half, salt and pepper. Serve with crusty bread for dipping.
Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 1046mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 13g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
