This Leftover Turkey Rice Soup is the ultimate way to use up holiday leftovers. It's an easy one-pot recipe with wild rice, mushrooms and a splash of cream that makes for a cozy, no-stress weeknight dinner.
And if you're looking for more turkey recipes, try my Turkey Mac and Cheese or Ground Turkey Pasta Bake next!
Leftovers are perhaps one of the best things about the holidays. I love looking at the Tetris puzzle of containers in my fridge and deciding what easy meal to do with them. And this creamy turkey and wild rice soup is always high on my list.
I make it practically every year in the days after a big feast because it's extra comforting and feels like a total reset.
Plus, with all those herbs, cream and veggies leftover in the fridge from the big feast, it doesn't even require a trip to the store!
Why you'll love this leftover turkey rice soup
- It's thick, a bit nutty from the wild rice and creamy enough to be extra cozy.
- A much better way to use that turkey than another cold sandwich.
- It's really zero waste as it transforms all those turkey bits and vegetable scraps into a whole new and delicious meal.
What you'll need
Leftover turkey - A mix of white and dark meat is perfect! If you're out of turkey, some rotisserie chicken works perfectly here, too.
Rice - I use a wild rice mix here, but if you're using 100% black wild rice, you may need to increase the cook time by 15 minutes.
Leeks - I love the sweetness of leeks in this soup instead of onion. Plus, I always have to seem to have them in the fridge after a big holiday.
Carrots and celery - For crunchiness and a bit of sweetness. Chop them as equally as you can so they cook at the same time.
Garlic and herbs - This is what makes the soup extra flavorful. I always use thyme and sage for that slightly Christmassy touch, but rosemary, oregano or any other fresh herbs would work.
Mushrooms - I use cremini, but any other variety works. You can also add a bit of rehydrated porcini for extra flavor.
Chicken broth - Use low-sodium if needed. And of course, turkey broth would be brilliant if you make it from the turkey carcass.
Cream - This adds just the right amount of richness to the finished soup.
Pro tip
Since both leftover turkey and store-bought chicken broth contain a fair amount of sodium, wait until after adding the cream to do the final seasoning.
How to make leftover turkey soup with rice
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Sauté the leeks, carrots and celery in olive oil until the leeks are translucent and fragrant.
Add the garlic, herbs and mushrooms, and cook on until the mushrooms have released their moisture and turned golden.
Stir in the flour to coat the vegetables, then slowly whisk in the broth and add the wild rice.
Cook covered until the rice is tender, then stir in the turkey and cream. Allow everything to heat for 5 minutes and serve immediately.
Substitutions and variations
- You can make this soup with white rice too; just add it during the last 15-20 minutes of cooking so it doesn't turn into mush.
- Feel free to add any other veggies you may have on hand - this is a great clear-out-the-fridge soup.
- Stir in a handful of fresh spinach or kale at the very end for a pop of color and extra nutrients.
Helpful tips
- When adding the broth to the flour-coated vegetables, pour the first 2 cups slowly while stirring constantly. This creates a smooth paste and prevents flour lumps.
- Only add the turkey in the last 5 minutes. It's already cooked so it will dry out if you add it too soon.
- After adding the heavy cream, make sure you don't boil the soup. Keep the heat on low to prevent curdling.
What to serve with this leftover turkey wild rice soup
This is a complete meal in a bowl, but if you want something to dip, warm breadsticks, garlic rolls, or some crusty sourdough would do the trick.
Or you could simply serve it with a nice salad for a lighter option.
Leftovers and storage
- Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop. Since the rice will continue to absorb liquid as it sits, add a splash of broth or water to loosen it up.
- This soup freezes okay, but the texture of the cream and the rice can change. If you plan to freeze it, leave the cream out and add it fresh when you reheat the soup.
More cozy soup recipes
If you've tried this leftover turkey and rice soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Leftover Turkey and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium leek sliced (white and light green parts only)
- 1 medium carrot diced
- 2 celery stalks diced
- 4 garlic cloves finely chopped
- ½ tablespoon fresh thyme finely chopped
- 2 fresh sage leaves sliced
- 2 cups cremini mushrooms sliced
- 4 tablespoons plain flour
- 6 cups chicken broth
- 1 cup wild rice mix
- 2 cups leftover turkey meat diced or shredded
- ½ cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leek, carrot and celery. Cook for about 5 minutes until the leeks are softened and translucent.1 tablespoon olive oil1 medium leek1 medium carrot2 celery stalks
- Stir in the chopped garlic, thyme and sage leaves and cook for 1 minute until fragrant.4 garlic cloves½ tablespoon fresh thyme2 fresh sage leaves
- Add the sliced mushrooms and cook for another 5 minutes until they begin to brown and release their liquid.2 cups cremini mushrooms
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.4 tablespoons plain flour
- Slowly pour in the chicken broth, whisking or stirring to incorporate the flour without lumps.6 cups chicken broth
- Stir in the wild rice mix. Bring the liquid to a boil, then reduce heat to low, cover and simmer for 30-35 minutes until the rice is tender.1 cup wild rice mix
- Add the turkey meat and heavy cream and heat through for 5 minutes.2 cups leftover turkey meat½ cup heavy cream
- Season with salt and freshly ground black pepper to taste and serve immediately.Salt and freshly ground black pepper to taste
Video
Notes
- This recipe is timed for a wild rice blend. If using "instant" or "quick-cook" rice, wait to add it until the last 10 minutes of cooking to avoid a mushy texture.
- When adding the broth to the flour-coated vegetables, pour the first 2 cups slowly while stirring constantly. This creates a smooth paste and prevents flour lumps.
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