Wholesome and hearty one pot leftover turkey wild rice soup is the most comforting way to use up leftover turkey from Thanksgiving dinner or any turkey dinner. It is packed with cooked turkey, wild rice, mushrooms, and vegetables for a healthy and filling meal. It is so delicious and super easy to make with just 10 minutes of prep.
When the holidays start to roll around and I begin prepping my Thanksgiving dinner menu, I always think about what I am going to do with the leftovers. Does anyone else plan ahead like this? I love using turkey in turkey wild rice soup because it is just so warm and cozy and really hits the spot. Some of my other favourite ways to use up turkey leftovers are in leftover turkey fried rice, leftover Thanksgiving turkey sandwich, leftover turkey stuffed peppers, or creamy turkey orzo soup.
Ingredients
- cooked turkey - shredded or cut into ½ inch cubes.
- wild rice
- mushrooms
- vegetables - onion, celery, and carrots.
- olive oil
- fresh thyme
- bay leaves
- vegetable stock powder - You can also use chicken or turkey stock powder.
- salt and pepper
- water
- fresh parsley - to garnish on top.
You will also need a medium-large cooking pot. I used my 4 qt. dutch oven.
How to Make the Best Leftover Turkey and Wild Rice Soup
Heat oil in a medium-large cooking pot (or 4 qt. dutch oven) over medium-high heat for 2 minutes until sizzling hot. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant.
Add turkey, rice and mushrooms. Stir and cook for another 3 minutes. Add vegetable stock powder, salt, and pepper. Stir well to mix. Add water and bring soup to a boil, about 5 minutes. Cover the lid and turn down to medium-low heat. Simmer for 35 to 40 minutes until most of the wild rice is soft and popped.
Remove the bay leaves and serve in soup bowls. Sprinkle parsley on top to garnish, and squeeze some lemon juice if desired.
Tips for Making Turkey Soup
- How to make it creamy: To make this soup creamy, stir in ½ cup of half and half cream at the end, after the soup is done simmering.
- How to store: Keep the turkey wild rice soup in the pot (covered) and store in the refrigerator for up to 3 days. You can also transfer the soup into an airtight container for storing.
- How to reheat: Reheat in the microwave or on the stove for a few minutes until hot and serve.
How to Serve Leftover Turkey Soup
A hearty soup like leftover turkey wild rice soup is great served on it's own with a side salad like a fall harvest salad with roasted butternut squash or an apple walnut salad, and crusty bread for dipping. Try pumpkin focaccia with fresh herbs or easy homemade biscuits with this. Or browse through all of our bread recipes.
More Soup Recipes
- Vegetarian Barley Mushroom Soup
- 30-Minute Butternut Squash Soup
- Sweet Potato Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash and Cauliflower Soup
- Creamy Mexican Corn Soup
- Roasted Butternut Squash Soup
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Leftover Turkey Wild Rice Soup
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, finely chopped
- ½ cup celery, chopped into ½-inch pieces
- ¼ cup carrots, chopped into ½-inch pieces
- 1 tablespoon fresh thyme, finely chopped
- 3 bay leaves
- 2 cups cooked turkey, shredded or cut into ½-inch cubes
- ½ cup wild rice, uncooked
- ½ cup mushrooms, finely chopped
- 1 tablespoon vegetable stock powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 5 cups water
- 1 teaspoon fresh parsley, finely chopped (for garnish)
Instructions
- Heat oil in a large pot over medium-high heat for 2 minutes until sizzling hot. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant.
- Add turkey, rice and mushrooms. Stir and cook for another 3 minutes. Add vegetable stock powder, salt, and pepper. Stir well to mix.
- Add water and bring soup to a boil, about 5 minutes. Cover the lid and turn down to medium-low heat. Simmer for 35 to 40 minutes until most of the wild rice is soft and popped.
- Remove the bay leaves and serve in soup bowls. Sprinkle parsley on top to garnish, and squeeze some lemon juice if desired.
Notes
Equipment used: medium-large cooking pot (I used my 4 qt. dutch oven).
How to make it creamy: To make this soup creamy, stir in ½ cup of half and half cream at the end, after the soup is done simmering.
How to store: Keep the turkey wild rice soup in the pot (covered) and store in the refrigerator for up to 3 days. You can also transfer the soup into an airtight container for storing.
How to reheat: Reheat in the microwave or on the stove for a few minutes until hot and serve.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Jenn P says
Delicious. I used 5 cups of water, 1 tablespoon of chicken bouillon paste, plus 1 teaspoon of salt. It was the perfect flavor and saltiness for me. So comforting on a blustery night. Great way to use leftover turkey! I’m having a hard time printing the recipe from the site, but I’ll hand copy it if I have to- worth repeating.
Carroll says
This soup was so good my husband thought it came from a restaurant. I couldn't find vegetable stock powder so I substituted with granulated chicken bouillon that I had in my pantry. I will make this again next time I have a leftover turkey.
Jennifer says
Looking forward to making this! Do you think it would be okay in the freezer?
Sam Hu | Ahead of Thyme says
Absolutely! Store it in an airtight container or freezer bag and freeze for up to 3 months (maybe even longer).
Gunjan says
Such a great idea to use the leftovers. Bookmarking this page because I am definitely needing this next month.
Sam | Ahead of Thyme says
Yes, you do! 🙂 Thank you.
Debi says
This is a great recipe. I'll save it for after Thanksgiving. I actually made it this week without the turkey (as I don't have any leftover yet), and it was great!
Sam | Ahead of Thyme says
Thank you Debi! So happy you liked the recipe. You will love it with turkey in there. You can also try it with leftover or rotisserie chicken.