Turkey Wild Rice Soup

This super simple turkey wild rice soup completely transforms that pile of leftover turkey you have in the refrigerator following Thanksgiving dinner. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come! If you don’t have any leftovers or turkey broth, you can easily substitute cooked chicken and chicken broth for an equally delicious soup!

Overhead photo of pot of soup with smaller bowl in background.

A hallmark of Thanksgiving, and many other holidays this time of year, is leftovers! Though I love a turkey sandwich as much as the next person, I love finding new ways to use what we have in the fridge after a big meal.

Pairing the meat with rice and fresh mushrooms, this soup only takes about 15 minutes to prep and an hour to cook. So easy!

Ingredients for turkey wild rice soup prepped and labeled.

Making turkey wild rice soup – step by step Instructions

  1. Heat oil in a large pot (or Dutch oven) over medium-high heat. Add chopped onions and mushrooms, stirring until tender (6-7 minutes).
  2. Add garlic and stir for another minute.
  3. Pour in broth, rice, and bay leaf. Cover with a lid, and bring to a simmer.
  4. Reduce to medium-low heat and add leftover turkey.
  5. Simmer until rice is tender and cooked through, about 45 minutes.
  6. Remove bay leaf and serve!

Step by step photos of assembling turkey wild rice soup.

Serving ideas

This soup goes perfectly with bread – literally ANY bread. You can use some leftover dinner rolls, but one of my very favorite loaves of bread to pair with soup is Irish soda bread, which is incredible with a smear of salted butter. Simple no-knead bread is also great to dip in the soup, thanks to its perfect crusty edges.

With this soup being so hearty, a delicious salad makes this a full meal. Roasted butternut squash salad with warm cider vinaigrette (another great way to use leftovers!) is a perfect pairing.

A bowl of turkey wild rice soup with bread and rolls on the side.

Storing and reheating instructions

The long-grain wild rice keeps its shape when frozen, rather than soaking up too much moisture – which is what makes this turkey wild rice soup one that is superb for storing and freezing.

  • Storing: Once completely cool, the soup can be kept in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup can be frozen in an airtight container for up to 6 months. Soups expand when frozen, so make sure you leave 1 to 2 inches of space at the top of the container. You can also place a piece of plastic wrap against the surface of the soup before putting the lid on to help prevent freezer burn.
  • Thawing: It is always best to let the soup thaw in the refrigerator for 1-2 days before eating, if possible. This allows the soup to come back together and the flavors to meld again. If you don’t have time to thaw out your turkey wild rice soup, you can put the container in a warm water bath until it thaws enough to put in a saucepan.
  • Reheating: Place the soup in a saucepan that will hold the amount of soup you are heating, put the saucepan over medium heat and allow the soup to come to a full boil, then reduce the heat to medium-low and simmer for at least 5 minutes, adding more broth or water if needed.

Love cozy soups? I have you covered with more of my favorites! 

Big pot of turkey wild rice soup with smaller bowls in the background.

I hope you’ll try this turkey wild rice soup and love it! If you do, I would so appreciate it if you would take a moment to come back and leave a rating below. Thank you so much! ❤️️

Turkey Wild Rice Soup

Servings 6 servings
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Course: Soup
Cuisine: American
Author: Michelle

This super simple turkey wild rice soup will totally transform your turkey leftovers. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come!

Ingredients:

  • 1
    tablespoon
    olive oil
  • 8
    ounces
    cremini mushrooms
    (sliced)
  • 1
    cup
    chopped onion
  • 4
    cloves
    garlic
    (minced)
  • 6
    cups
    turkey broth
  • ¾
    cup
    long grain wild rice
  • 1
    bay leaf
  • 4
    cups
    cooked turkey
    (cut into bite-size pieces)
  • ¼
    cup
    chopped parsley
  • Salt and pepper to taste

Directions:

  1. Heat oil in a large pot or Dutch oven over medium high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring.
  2. Add the broth, rice, and bay leaf, cover and bring to a simmer. Reduce heat to medium low, add the turkey, and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

Recipe Notes:

  • Turkey: You can substitute cooked and chopped (or shredded) chicken in place of the turkey.
  • Turkey Broth: This is easy to find in stores around Thanksgiving, but if you don't have access to it, simply substitute chicken broth.
  • Mushrooms: You can omit the mushrooms if desired.
  • Creamy soup: Add up to 2 cups of heavy cream or half-and-half to add a creamy texture to the soup.
  • Storing: Once completely cool, the soup can be kept in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup can be frozen in an airtight container for up to 6 months. Leave 1 to 2 inches of space at the top of the container for expansion; you can also place a piece of plastic wrap against the surface of the soup before putting the lid on to help prevent freezer burn.
  • Thawing: Thaw in the refrigerator for 1-2 days. 
  • Reheating: Place the soup in a saucepan over medium heat and bring to a full boil, reduce the heat to medium-low and simmer for at least 5 minutes, adding more broth or water if needed.

Nutrition:

Calories: 280kcal
Fat: 6g
Saturated fat: 1g
Cholesterol: 79mg
Sodium: 207mg
Potassium: 742mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 2g
Protein: 34g
Vitamin A: 230%
Vitamin C: 22.4%
Calcium: 52%
Iron: 2.2%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Lauren Grant.