This recipe for leftover turkey wild rice soup has been a lifesaver in my kitchen every winter since I first created it after a large family holiday. I discovered the combination of nutty wild rice and savory turkey while trying to use up carved meat and pantry staples; the result was unexpectedly rich, comforting, and just the right kind of hearty. The first time I served it my in-laws went back for seconds, and it quickly became the one-soup-I-turn-to when I want something warming without fuss.

The texture is what hooked me: tender shredded turkey suspended in a broth that’s been lightly thickened with a flour roux, with chewy wild rice and tender vegetables adding substance. Slices of cremini mushrooms add an earthy note while a splash of heavy cream at the end rounds everything into a silky finish. It’s flexible — use dark meat, white meat, or a combo — and it reheats beautifully, making it ideal for feeding a family or stretching leftovers into multiple meals.

Ingredients

• Onion (1 medium, chopped): Choose a yellow or sweet onion for balanced sweetness and background savory notes; aim for even chopping so it softens uniformly during the 7-minute sauté.
• Carrots (2 medium, peeled & chopped): Look for firm, brightly colored carrots; rough chop is fine — they’ll break down slightly during simmering and add natural sweetness and texture.
• Celery (3 sticks, chopped): Provides aromatics and a touch of salinity; trim the ends and chop to match the carrot size for even cooking.
• Olive oil (1 tablespoon) & Butter (2 tablespoons): The oil raises the butter’s smoke point and the butter adds richness; use unsalted butter so you can control seasoning.
• Garlic (3 cloves, minced): Adds an aromatic backbone; mince finely and add after the vegetables have softened to avoid burning and bitterness.
• Italian seasoning (1/4 teaspoon): A mild herb blend; increase to taste. For a fresher profile, substitute 1/2 teaspoon dried thyme and 1/4 teaspoon dried rosemary.
• All-purpose flour (3 heaping tablespoons): Creates a light roux to thicken the broth; if gluten-free, use an equal amount of gluten-free 1-to-1 flour blend.
• Chicken broth (6 cups): Low-sodium is best so you can control salt; homemade stock adds depth but store-bought works fine.
• Uncooked wild rice (1 cup): Adds a nutty, chewy texture; rinse if dusty and expect wild rice to retain a bit of firmness even when tender.
• Cooked turkey (2 cups, shredded or chopped): Use roasted or smoked turkey left from a holiday meal. Dark meat gives more flavor and moisture, but white meat works well too.
• Cremini mushrooms (7 ounces, sliced): Add earthy umami and meaty texture; wipe with a damp towel instead of rinsing to avoid sogginess.
• Salt & pepper: Season gradually; wild rice and broth will concentrate flavor as it cooks, so taste toward the end before adjusting.
• Heavy/whipping cream (1/2 cup, optional): Adds silkiness and richness. Omit for a lighter soup or replace with whole milk for a less indulgent finish.

Instructions

Prep the vegetables and turkey: Roughly chop the onion, carrots, and celery to similar sizes so they cook evenly. Shred or chop the cooked turkey into bite-sized pieces; slice the cremini mushrooms thinly. Mince the garlic and measure the flour and broth before you start to keep the process smooth. Sauté the aromatics: Heat a large soup pot over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams and the pan is hot, add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for about 7 minutes until onions are translucent and edges begin to brown for more flavor. Add garlic, herbs, and flour: Stir in the minced garlic and 1/4 teaspoon Italian seasoning, then sprinkle in 3 heaping tablespoons of flour. Cook for 1-2 minutes, stirring constantly, to form a light roux — you’ll smell a toasted flour aroma which helps eliminate any raw flour taste. Whisk in the broth and rice: Slowly pour in 6 cups chicken broth while whisking to dissolve the roux completely and prevent lumps. Stir in 1 cup uncooked wild rice, scraping the pot bottom to incorporate any browned bits. Increase heat to high and bring to a gentle boil. Simmer the rice: Once it reaches a gentle boil, cover the pot with the lid slightly ajar and lower the heat so the soup maintains a gentle boil. Simmer for 15 minutes; wild rice will soften but retain a pleasant chew. Keep the lid tilted to prevent foam and allow steam to escape. Add turkey and mushrooms: Stir in 2 cups cooked turkey and 7 ounces sliced cremini mushrooms. Increase heat briefly until the soup comes back to a boil, then reduce to a simmer and continue cooking, covered slightly ajar, for another 15-20 minutes until the rice is tender and mushrooms are cooked through. Finish and season: If using, stir in 1/2 cup heavy cream and heat through without boiling for 2-3 minutes. Taste and season with salt and freshly ground black pepper. Serve hot with crusty bread or a simple green salad.

Storage Tips

Cool the soup to room temperature within two hours, then portion into shallow, airtight containers for faster chilling. Refrigerate for up to 4 days; for longer storage freeze in labeled, microwave-safe containers or freezer bags for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low, stirring frequently. Add a splash of broth during reheating if the soup seems thick, and avoid boiling after adding cream to prevent separation.

Ingredient Substitutions

If you don’t have wild rice, substitute a blend of brown rice and wild rice for a similar texture, increasing cooking time slightly. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour or use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) added toward the end of cooking. Swap cremini mushrooms for button or shiitake depending on availability; use turkey broth or low-sodium chicken broth interchangeably, and replace heavy cream with whole milk for a lighter finish (simmer a little longer to slightly reduce).

Serving Suggestions

Serve in wide bowls topped with chopped fresh parsley and a grind of black pepper. Pair with crusty sourdough or a baguette for dipping, or a crisp green salad dressed with lemon vinaigrette to cut the richness. For a heartier meal, add toasted walnuts or a sprinkle of sharp cheddar at serving. This soup is especially good alongside roasted root vegetables or a simple slaw at casual family dinners.

Cultural Background

Hearty grain-and-meat soups have roots across North America and Northern Europe, where preservation and stretching protein were culinary necessities. Wild rice, native to parts of North America, brings a regional touch to otherwise classic chicken-and-rice preparations. Combining leftover roasted bird with grains and vegetables is a long-standing tradition in post-holiday cooking, turning celebration remnants into everyday nourishment with minimal waste.

Seasonal Adaptations

In winter, add chopped parsnips or winter squash for extra body and sweetness. In spring, brighten the soup with a handful of chopped tarragon or fresh dill and a squeeze of lemon before serving. During summer, use leftover grilled turkey and charred corn kernels; reduce simmering time slightly and finish with fresh basil. For autumn, stir in cooked diced apples or roasted pumpkin for seasonal depth.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches or weeknight dinners. Keep the cream separate if you plan to freeze — add it when reheating for a fresher texture. Label containers with date and portion size. Use glass jars for refrigeration to avoid freezer burn when freezing short-term; for long-term storage, vacuum-sealed pouches perform best.

There’s real comfort in serving something that turns yesterday’s feast into today’s nourishment. Make this soup your own by adjusting herbs, swapping vegetables, or controlling cream for richness — it’s forgiving and reliably delicious.