This turkey and wild rice soup is easy to make and my favorite thing to make with turkey leftovers. It’s warm, comforting and always a huge hit.
How I created this Turkey and Wild Rice Soup
I love the holidays! Not only do I get to spend a ton of time in the kitchen baking and cooking delicious meals (like this turkey wild rice soup), but I also get to spend a ton of time entertaining.
I love being surrounded by loved ones, family and friends, and I love hosting and making amazing food for them to enjoy!
The best news ever? We just bought a house and we’re moving over the holidays!
A house with a HUGE kitchen, dining room and living room for tons of gatherings.
We’ll be hosting a party as soon as we’re moved in and I can’t wait to make a huge batch of this soup to warm everyone up!
I love love LOVE turkey. I made 5 turkey’s last year in total and I expect to do it again this year, I’m already two down for the season. So I love recipes for leftover turkey.
And we are HUGE soup fans. Every year for Christmas Eve my husband’s aunt does a huge Soup and Pie Christmas eve party.
I can’t wait to take this Turkey and Wild Rice Soup one to serve to everyone, my husband says it’s my best soup ever, so I’m sure his family will love it. Especially when served with homemade rolls!
I can’t wait to bring this to our Christmas eve Party, what would you bring?
Just take me to the Turkey Wild Rice Soup Recipe already!
If you’d rather skip my tips and tricks for turkey soup, along with links to other leftover turkey recipes and get straight to this delicious wild rice soup – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Turkey and Wild Rice Soup
-If you don’t want turkey wild rice soup, you can make chicken wild rice soup by using chicken meat and chicken stock.
-You can saute the veggies in oil if you prefer, but I love the flavor of sauteing them in butter.
-Start with the stronger vegetables, the carrots, onions, shallots (and celery if you want, but I’m not a fan). Once those are sauteed and clear (well, the onions) then add the softer mushrooms and garlic. Saute until fragrant.
-I love to make my own turkey stock to add to the soup. If you don’t have turkey stock, chicken or vegetable stock is fine.
-You want the stock to be warm before you add it, so I like to keep it simmering next to the soup pot.
-When it comes to adding the shredded turkey I prefer to use dark meat for the soup.
-I usually double this recipe for a party, but it also works great for a smaller group as well!
To make this Turkey Wild Rice Soup you’ll need
- Wild rice – straight wild rice not a blend.
- Big pot
- Turkey stock (or chicken or vegetable)
- Leftover Turkey (or if you prefer smoked turkey) – I like to use dark meat as I prefer the flavor, but I tend to mix half and half.
Turkey and Wild Rice Soup
If you love these leftover turkey recipes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Turkey Soup you’ll love these other Thanksgiving recipes!
If you love Thanksgiving recipes as much as I have created a recipe book including some of our family favorites, including recipes that aren’t on the blog!
To watch me make this Turkey and wild rice soup in a cooking show play the video in the recipe card. There should also be a short teaser auto playing for you.
Creamy Turkey and Wild Rice Soup
- 3/4 C butter
- 1 Lrg onion diced
- 2 shallots diced
- 1 C carrots diced
- 8-10 oz mushrooms diced
- 3 cloves garlic crushed
- 3/4 C all-purpose flour
- 2 C half and half
- 3 dried bay leaves
- 1 Tbs fresh thyme chopped
- 2 tsp salt
- 1/2 tsp pepper
- 8-9 C Turkey stock Chicken or Vegetable stock works great too
- 8 oz wild rice
- 5+ C cooked turkey shredded darker meat is my favorite
- Salt and pepper for flavor
- In a large stock pot melt the butter on Med.
- Add the onions, carrots and shallots and cook about 10 mins, until the onions are translucent.
- Add the mushrooms and garlic and cook until fragrant, about 5 mins more.
- Add the flour and cook to a paste – stirring the whole time so the flour doesn’t burn
- Add the half and half, bay leafs and thyme, turn the heat up to med/high and bring soup to a simmer
- Add the warm stock one ladle-full at a time (I keep it simmering in a saucepan next to the stock pot) until your happy with the consistency
- Turn heat down to medium and let simmer 20 mins.
- Add the wild rice, turn down to low, cover and let simmer for 50 mins – until the rice is cooked through
- Add the turkey, salt and pepper and cook until turkey is heated through about15 mins more.
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