This Turkey and Wild Rice Soup is warm, hearty, and ready in about 30 minutes. Loaded with wild rice, fresh vegetables, and leftover turkey, it’s a comforting dish that works well after the holidays or any time you want an easy, satisfying soup.
For serving, garnish with chopped fresh parsley and pair with crusty bread or soft dinner rolls for a complete meal.
Turkey and Wild Rice Soup
This is a cozy, quick recipe for using leftover Thanksgiving turkey. After caramelizing the onions, you simply add the vegetables, turkey, wild rice, and chicken broth, then simmer until the rice is tender and the vegetables are cooked through. The whole process takes roughly 30 minutes.
I love the chewy texture wild rice provides, but you can substitute long-grain white or brown rice if you prefer. Leftover roasted chicken or rotisserie chicken work just as well, and you can customize the vegetables to suit your taste.
If you prefer a slow-cooker method, you can make this in a crockpot — just brown the onions first, then combine everything and cook low and slow until the rice is tender and the flavors have melded.
Key Ingredients
- Butter – for sautéing the onions. Salted or unsalted butter works; olive oil is an acceptable swap.
- Onion – yellow, white, or sweet onion, chopped and cooked until lightly caramelized.
- Celery – sliced into roughly ½-inch pieces.
- Carrots – peeled and sliced into ½-inch pieces.
- Turkey – any cooked leftover turkey (white, dark, or a mix). Cooked chicken or rotisserie chicken can be substituted.
- Wild Rice – adds a pleasant texture and hearty flavor. A wild rice blend works well; barley, brown rice, or long-grain white rice can be used with adjusted cooking times.
- Chicken Broth – use your preferred chicken stock or broth to build the soup base.
How to Make Turkey Wild Rice Soup
- Caramelize the onion. In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until it turns a light caramel color, about 5 minutes.
- Add the rest and simmer. Add the celery, carrots, cooked turkey, rice, chicken broth, salt, and pepper. Bring to a boil, reduce heat, and simmer for 20–30 minutes, or until the rice is tender.
- Serve. Remove from heat, adjust seasoning to taste, and serve hot.
Frequently Asked Questions
Yes. Cool the soup completely, transfer to freezer-safe bags or containers, and lay flat to freeze for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen on the stovetop over medium-low heat, stirring frequently.
No. This recipe adds uncooked rice to the pot so it cooks in the simmering broth, which adds flavor and slightly thickens the soup.
Absolutely. Use long-grain white rice if you prefer, but reduce the cooking time since white rice cooks faster than wild rice.
Yes. Sauté the onions first, then add them to the slow cooker with the remaining ingredients except the turkey. Cook on low for 5–6 hours or high for 2–3 hours. Add the turkey when the rice is nearly tender and cook an additional 30–45 minutes.
Storing and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, transfer to freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat: Warm the soup in a Dutch oven or saucepan over medium heat, stirring occasionally, until heated through.
Turkey and Wild Rice Soup Recipe
Ingredients
- 1/4 cup butter
- 1 cup yellow onion, chopped
- 2 cups celery, sliced
- 1 cup carrots, thinly sliced
- 2 cups turkey, cooked and cut into 1/2″ pieces
- 2 cups wild rice
- 5-6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until the onion is a light caramel color, about 5 minutes.
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Add the celery, carrots, cooked turkey, rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–30 minutes, or until the rice is tender.
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Remove from heat, adjust seasoning as needed, and serve warm.
Video
Notes
Reheating: Reheat gently on the stove in a Dutch oven or saucepan over medium heat, stirring occasionally until warmed through.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimate only.
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This leftover turkey soup with rice is quick and easy to prepare and makes a great post-Thanksgiving meal. It’s filling, flavorful, and on the table in about 30 minutes.