This leftover turkey wild rice soup has been my go-to after every holiday meal when there's a mountain of turkey to use up. I first developed this version the winter after Thanksgiving when I wanted something hearty, not too fussy, and truly warming. The first pot filled the house with an aroma that made everyone gather in the kitchen; the blend of sautéed aromatics, earthy mushrooms, and the slightly chewy, nutty wild rice is what keeps this on repeat in our home.

What makes this pot special is how forgiving it is: the base is straightforward, the technique emphasizes simple, reliable steps, and the textures — silky broth, tender vegetables, chewy wild rice, and juicy turkey — balance beautifully. I remember serving this to friends during a slow Sunday afternoon; the room quieted as everyone took their first spoonful, and multiple people asked for seconds. It’s the sort of recipe that turns leftovers into a meal that feels intentional and comforting.

Ingredients

• Onion: 1 medium, chopped — I use yellow onions for their balance of sweet and sharp; they caramelize lightly while sautéing and build the base flavor.
• Carrots: 2 medium, peeled and chopped — choose firm carrots for sweetness and color; they soften while simmering and add a subtle sweetness to the broth.
• Celery: 3 stalks, chopped — celery adds aromatic depth and texture; trim the ends and slice on the diagonal for a prettier presentation.
• Olive oil & butter: 1 tablespoon olive oil + 2 tablespoons butter — the oil raises the butter’s smoke point, while butter adds a rounded, savory mouthfeel.
• Garlic: 3 cloves, minced — use fresh garlic for brightness; add after the vegetables so it doesn’t burn.
• Italian seasoning: 1/4 teaspoon, or more to taste — a simple herb blend that complements turkey without overpowering it.
• All-purpose flour: 3 heaping tablespoons — this thickens the broth to a silky consistency; for gluten-free, use a 1:1 GF flour.
• Chicken broth: 6 cups — low-sodium is best so you can control seasoning; a good-quality boxed broth or homemade gives the best depth.
• Wild rice: 1 cup uncooked — this delivers a pleasant chew and nutty flavor; rinse briefly in cold water before adding if dusty.
• Cooked turkey: 2 cups, shredded or cut into bite-size pieces — white or dark meat both work; leftover roast turkey is ideal.
• Cremini mushrooms: 7 ounces, sliced — these add an earthy, savory note; brown or baby bella mushrooms work well.
• Salt & pepper: To taste — season incrementally once the soup has reduced and the rice is cooked.
• Heavy cream (optional): 1/2 cup — for a richer finish, stir in at the end and heat gently without boiling.

Instructions

Prepare the vegetables:Chop 1 medium onion, peel and roughly chop 2 carrots and slice 3 celery stalks. Rough chopping is fine — the vegetables soften during simmering and you want some texture. Set aside the minced garlic and sliced mushrooms so everything moves quickly once the pan is hot.Sauté aromatics:Heat 1 tablespoon olive oil and 2 tablespoons butter in a large stockpot over medium-high heat. Add the onion, carrots, and celery and sauté for about 7 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Look for a glossy sheen on the vegetables and light browning on the onion edges; that fond contributes savory depth.Add garlic, herbs, and flour:Stir in 3 minced garlic cloves and 1/4 teaspoon Italian seasoning, then sprinkle 3 heaping tablespoons of all-purpose flour over the vegetables. Cook 1–2 minutes, stirring continuously to remove the raw flour taste and create a roux-like coating. The mixture should smell toasty but not browned — this step thickens the broth gently.Deglaze with broth and add rice:Whisk in 6 cups of chicken broth gradually until lumps dissolve and the liquid is smooth. Stir in 1 cup uncooked wild rice. Increase heat to high and bring to a gentle boil. Once it reaches a boil, cover the pot with the lid slightly ajar and reduce heat so it maintains a gentle boil for 15 minutes. This softens the rice while allowing the grains to swell without splitting.Add turkey and mushrooms:If you haven’t prepped the turkey and mushrooms, do so now. Add 2 cups shredded turkey and 7 ounces sliced cremini mushrooms to the pot, increase heat briefly to bring back to a simmer, then reduce the heat and simmer covered (lid slightly ajar) for another 15–20 minutes, or until the wild rice is tender but still slightly chewy. Taste a rice grain; it should have bite but not be crunchy.Finish and season:Stir in 1/2 cup heavy cream if using, warm gently without boiling. Season with salt and black pepper to taste — start with 1 teaspoon salt and 1/2 teaspoon pepper and adjust. Serve hot with crusty bread or a green salad.

Storage Tips

Cool the soup slightly before transferring into airtight containers. In the refrigerator it will stay at peak quality for about 4 days; for longer storage divide into meal-sized portions and freeze flat in freezer bags for easy stacking, where it will keep for 2–3 months. When reheating, thaw overnight in the fridge and warm slowly on the stovetop over medium-low heat, stirring occasionally. If the wild rice has soaked up too much liquid, stir in a little hot chicken broth or water to loosen the texture. Avoid reheating in the microwave on high for long stretches — short bursts at 50–70% power with stirring give a more even warming and preserve texture.

Ingredient Substitutions

Swap all-purpose flour with an equal amount of gluten-free 1:1 baking flour to keep the thickness without gluten. If you prefer a lighter finish, replace heavy cream with half-and-half or evaporated milk (note: a thinner mouthfeel). Use leftover cooked brown rice or a quicker-cooking wild rice blend if you’re short on time — reduce initial simmer to 10 minutes and check for doneness sooner. If you want a deeper umami note, add a tablespoon of soy sauce or Worcestershire sauce (omit if serving to sensitive palates or children). For a dairy-free option, use olive oil instead of butter and coconut cream or an unsweetened oat cream alternative for richness.

Serving Suggestions

Serve this with crusty sourdough or a garlic bread for soaking up the savory broth. A crisp green salad with lemon vinaigrette balances the richness, while roasted Brussels sprouts or simple steamed green beans make it a complete weeknight meal. Garnish with chopped parsley or a squeeze of lemon to brighten the flavors — the acid cuts through the creaminess and lifts the turkey’s savoriness. For a cozy presentation, ladle into warmed bowls and top with freshly cracked black pepper and a drizzle of olive oil.

Cultural Background

Rice- and poultry-based soups are staples across many Northern American and Canadian traditions, where wild rice grows natively and adds a distinct regional touch. Historically, wild rice was a cherished grain of the Indigenous peoples of the Great Lakes region, celebrated for its nutty taste and firm texture. Combining it with roasted poultry evolved naturally in family kitchens as a way to stretch a bird across multiple meals, creating a nourishing one-pot comfort meal that’s both practical and flavorful.

Seasonal Adaptations

In autumn and winter, add chopped kale or Swiss chard in the final 5–7 minutes of simmering for color and nutrients. For spring or summer, lighten the soup by omitting cream and adding bright herbs like tarragon or dill at the end. For holidays, consider folding in roasted root vegetables like parsnips or adding cooked pearl onions for a richer, celebratory bowl. Swap cremini mushrooms for chanterelles or porcini when they’re in season to elevate the earthy profile.

Meal Prep Tips

Make a double batch and freeze portions for quick lunches or dinners. If preparing ahead, keep the rice separate and add it to individual portions when reheating to preserve texture. Label containers with the date and contents. When reheating frozen soup, thaw overnight and warm slowly on the stove; if the consistency is too thick, add warm broth and stir until you reach the desired thickness. Store garnishes like parsley or lemon wedges separately to maintain brightness during storage.

This soup invites personalization — take the base and make it yours. Serve it for a quiet family dinner or pack it for a comforting work lunch; either way, it’s a satisfying way to turn leftovers into a new favorite.