What to Make With Leftover Turkey? The BEST Creamy Turkey Wild Rice Soup!
Whether you have leftover turkey on hand or rotisserie chicken, this Creamy Turkey Wild Rice Soup is the BEST ever! There’s nothing like the flavors of mushrooms, wild rice, and a creamy broth to really bring in the cozy fall and winter vibes. This recipe is one that the entire family will love! Here’s what’s to love about it:
- It’s SUPER easy to make.
- Can make a big batch to feed a large family.
- Perfect for Thanksgiving leftovers!
- Freezes well if you need to save it for later.
This recipe may truly be one of my favorite soups right now, and I know you and your family will enjoy it as well!
RELATED: 15 Healthy Winter Soups
Table of Contents
Here’s what you’ll need for this recipe:
Leftover Turkey – This recipe is the best for leftover turkey! However, if you have leftover chicken, that works too. You can also cook turkey or chicken specifically for this recipe!
Wild Rice – There’s nothing like the flavor of wild rice in this recipe. It really makes it! I used this wild rice blend, but any type of wild rice works great.
Roasted Mushrooms – The sliced mushrooms in this recipe are roasted to perfection. I really recommend roasting them if you can! However, they can also just be sautéed at the beginning of the recipe along with the other vegetables.
Vegetables – Chopped carrots and celery are the main vegetables in this delicious Turkey Wild Rice Soup.
Avocado Oil – I used avocado oil for sautéing the vegetables and roasting the mushrooms. Regular butter is also a great option and can add amazing flavor to the recipe!
Broth – Chicken broth or vegetable broth both work great in this soup.
The Creamy Broth – Okay, trust me on this one. I used plain whole milk yogurt whisked with salt, pepper, and about 2 Tablespoons of the warm broth to make the cream for this recipe. It’s so good! However, you can also just use heavy cream or sour cream instead.
Garlic – Fresh minced garlic is best, but garlic powder works great too.
Onion – Finely chopped yellow onion or shallots are both delicious in this soup!
Sage & Parsley – Fresh or dried sage and parsley add so much flavor to this recipe. Definitely a must!
Grated Parmesan – The final touch on this soup is grated parmesan. Optional, but SO delicious and highly recommended!
How to Make Turkey Wild Rice Soup
There are two ways to make Turkey Wild Rice Soup: on the stovetop, or in the slow cooker. The recipe below is for the stovetop method, but I’ve included a slow cooker method here as well!
To make a Creamy Turkey Wild Rice Soup on the stovetop:
- Sauté the onion, garlic, and vegetables in a dutch oven (or stock pot).
- Add in the rice and broth, then simmer for 30 minutes (covered).
- While the soup is cooking, roast the mushrooms in the oven.
- Whisk the cream or yogurt with a little bit of warm broth from the soup, then add into the dutch oven or stock pot.
- Add the mushrooms and turkey to the soup.
- Remove from heat and add in the lemon juice, sage, and parsley.
- Top with grated cheese and enjoy!
Slow Cooker Method
To make this recipe in the slow cooker:
- Place the onion, garlic, oil, and vegetables in the slow cooker and cook on high for 1 hour.
- Add in the mushrooms, cook on high for another 30 minutes.
- Add the rice and broth, then cook on high for 2.5-3 hours (or until all of the vegetables are soft).
- Whisk the cream or yogurt with a little bit of warm broth from the soup, then add into the slow cooker along with the turkey, lemon juice, sage, and parsley.
- Cook on high for 30-45 more minutes.
- Top with grated cheese and enjoy!
- While it’s best to roast the mushrooms in the oven for flavor, they can instead be sautéed with the vegetables in the first step, if desired!
- Once you make the creamy broth mixture, feel free to adjust the level of creaminess by only adding in the amount you desire. My tip is to add in a little bit at a time until you get the desired texture!
- Additionally, using heavy cream or sour cream will result in a thicker, creamier broth, while using plain whole milk yogurt will result in a thinner, less creamy broth.
- If using dried herbs, it’s best to add them in at the beginning with the rice and broth.
- Add salt and pepper to taste in different phases of the cooking process. I love adding it when I’m sautéing the vegetables, roasting the mushrooms, and then a little bit more at the end when the soup is simmering!
Of the two options, I definitely think the stovetop method is best. However, the slow cooker method works great too and is perfect for when you’re hosting family for the holidays (and too busy to cook)!
Storing Turkey Wild Rice Soup
To store this Creamy Turkey Wild Rice Soup, let it cool completely. Place in an airtight container and refrigerate for 3-5 days!
Can You Freeze Turkey Wild Rice Soup?
Yes, you can freeze turkey wild rice soup! To store in the freezer, let it cool completely and then refrigerate in an airtight container for at least 1 hour. Then transfer the soup to the freezer and store for up to 3 months!
More Ideas For Leftover Turkey
- Easy Turkey Rice Casserole
- Turkey Noodle Soup (Slow Cooker)
- Paleo Chicken Mushroom Casserole (sub turkey)
- Crockpot Chicken and Rice (sub turkey)
More Soup Recipes You’ll Love
- Chicken Lemon Rice Soup
- Pumpkin Curry Soup
- Slow Cooker Skinny Chicken Tortilla Soup
- Crockpot Vegetable Soup
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Creamy Turkey Wild Rice Soup
- 1/4 cup avocado oil
- 2-3 teaspoons minced garlic
- 1/2 medium yellow onion, finely chopped
- 4 medium carrots, chopped
- 4-5 ribs celery, chopped
- 1 1/2 cups wild rice blend
- 5-6 cups chicken broth
- 1 pound sliced mushrooms
- 1/2 cup plain whole milk yogurt (or sour cream)
- 2 cups shredded cooked turkey
- 1/2 medium lemon, juiced
- 1 Tablespoon chopped fresh sage (or 1/2 teaspoon dried)
- 2 Tablespoons chopped fresh parsley (or 1 teaspoon dried)
- salt/pepper (to taste)
- 1/2 cup grated parmesan cheese (optional)
- Preheat the oven to 450 degrees F.
- In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
- Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
- Add in the wild rice and chicken broth, then bring to a simmer.
- Cover and simmer for 30 minutes.
- While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
- Add salt and pepper to taste.
- Place the mushrooms in the oven and roast for 20 minutes.
- Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
- Add in salt and pepper to taste, then pour into the soup and mix.
- Add in the roasted mushrooms, sage, parsley, and lemon juice.
- Remove from heat and add more salt and pepper to taste (if desired).
- Top with grated parmesan (optional) and enjoy!