Comforting Christmas Turkey and Wild Rice Soup Recipe

Posted on October 26, 2025

Christmas Turkey and Wild Rice Soup - featured image

Every year, after the hustle and bustle of Christmas dinner, I’m left staring at a mountain of turkey leftovers. Instead of the usual sandwiches or casseroles, I’ve started turning those festive scraps into the most comforting bowl of soup you’ve ever had. This Turkey and Wild Rice Soup is warm, creamy, and packed with holiday flavors—basically a hug in a bowl. And let’s be honest, after hosting, wrapping gifts, and chasing kids, we all need a little comfort, right?

I first made this soup on a snowy December night when my fridge was bursting with leftover turkey and random odds and ends. It was one of those “use what you have” meals, but it turned out so good that I now look forward to making it every year. Bonus: it’s super easy, and you can stretch those leftovers into a hearty meal for days!

Why You’ll Love This Recipe

Let me tell you—this soup is the post-Christmas miracle you didn’t know you needed. Here’s why:

Perfect for leftovers: It transforms leftover turkey into something new and exciting, not to mention delicious.
Cozy and filling: Wild rice adds a nutty, chewy texture that pairs beautifully with the creamy broth.
Quick and easy: You can throw this together in about 40 minutes, most of which is hands-off simmering time.
Customizable: Use up whatever veggies you have lying around—this soup plays well with almost anything.

Honestly, there’s something magical about this soup. It’s the kind of dish that makes the house smell amazing while it simmers, and the results are so satisfying that it feels like a reward for surviving the holidays.

What Ingredients You’ll Need

The ingredient list is simple, and you probably have most of these in your kitchen already. Let’s break it down:

Cooked turkey: About 2 cups shredded or chopped. Dark meat adds extra flavor, but any turkey works.
Wild rice: 1 cup uncooked. Wild rice gives this soup its signature chewy texture and nutty flavor.
Chicken or turkey broth: 6 cups. I like using homemade turkey stock if I have it—it makes the soup taste richer.
Carrots: 2 medium, diced. Adds sweetness and a pop of color.
Celery: 2 stalks, diced. A classic soup base ingredient for flavor and crunch.
Onion: 1 small, diced. You can’t make soup without it—it’s the backbone of the flavor.
Garlic: 3 cloves, minced. Adds depth and warmth.
Butter: 2 tablespoons. For sautéing the veggies and building the base.
Flour: 2 tablespoons. Helps thicken the soup into that cozy, creamy texture.
Heavy cream: 1 cup. For that luscious, creamy finish. You can sub half-and-half or even coconut milk if you prefer.
Seasonings: Salt, black pepper, dried thyme, and a pinch of nutmeg. Trust me, the nutmeg makes it taste like Christmas!

Quick note: If you’re missing any of the veggies, just use what you have. Mushrooms, spinach, or even frozen peas can be great additions to this soup.

Equipment Needed

No fancy gadgets required—just the basics:

Large soup pot: Big enough to hold all the broth, rice, and turkey.
Cutting board and knife: For chopping all those veggies.
Ladle: To serve up the soup without making a mess.
Measuring cups and spoons: Precision matters, especially for the cream and flour.

Optional but helpful: A fine mesh sieve for rinsing the wild rice before cooking. It’s not a dealbreaker if you skip this, but it removes any debris and improves the flavor.

How to Make It: Step-by-Step

Let’s get cooking! Follow these steps for a foolproof bowl of comfort:

Sauté the veggies (5 minutes): Heat butter in your soup pot over medium heat. Add the diced onion, carrots, celery, and garlic. Cook until softened and fragrant, stirring occasionally.
Add the flour (1 minute): Sprinkle the flour over the veggies and stir for about a minute. It’ll look clumpy, but don’t worry—this is what thickens the soup later.
Add the broth (2 minutes): Gradually pour in the broth, scraping the bottom of the pot as you go to mix in the flour. Bring to a boil.
Add the rice (35 minutes): Stir in the wild rice, reduce the heat to low, cover, and let it simmer. Stir occasionally to make sure nothing sticks to the bottom.
Add the turkey and cream (5 minutes): Once the rice is tender, stir in the chopped turkey and heavy cream. Heat through but don’t let it boil—you don’t want the cream to separate.
Season and serve (2 minutes): Add salt, pepper, thyme, and a pinch of nutmeg. Taste and adjust as needed. Ladle into bowls and enjoy!

Pro tip: If the soup gets too thick as it sits, just add a splash of extra broth or water when reheating.

My Best Tips & Techniques

Here’s everything I’ve learned from making this soup year after year:

Rinse the rice: Wild rice sometimes has a dusty coating—rinsing it improves the flavor and texture.
Use homemade broth: If you have leftover turkey bones, make a quick stock. Just simmer the bones with onions, carrots, celery, and water for a couple of hours. The flavor is unbeatable!
Don’t skip the nutmeg: It’s a small addition, but it makes the soup taste like the holidays.
Double the recipe: This soup freezes beautifully, so make a big batch and save some for later.
Let it rest: The soup thickens as it sits, making it even better the next day.

If you follow these tips, you’re guaranteed a soup that tastes like pure comfort.

Ways to Mix It Up

This recipe is super adaptable. Here are some ideas to make it your own:

Mushroom Lover’s Version: Add 1 cup sliced mushrooms when sautéing the veggies.
Veggie-Packed: Stir in spinach or kale at the end for extra greens.
Spicy Twist: Add a pinch of cayenne or red pepper flakes for a little kick.
Dairy-Free: Use coconut milk instead of cream for a lighter option.
Rice Swap: Sub white or brown rice if you don’t have wild rice—just adjust cooking times accordingly.

Feel free to experiment and make this soup fit your cravings!

Serving Ideas & Storage

Ways to Serve:

Classic: Serve it with crusty bread or dinner rolls for dipping.
Brunch: Pair with a simple side salad for a light midday meal.
Comfort Food Combo: Add a slice of buttered cornbread on the side.

How to Store:

Fridge: Store in an airtight container for up to 5 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat.

Pro tip: When reheating, stir in a splash of broth or water to loosen the consistency.

Nutritional Info & Health Benefits

This soup is hearty and nutritious—here’s why:

Nutritional Info (Per Serving)	Value
Calories	~250
Protein	15g
Carbs	22g
Fat	10g

Health Highlights: Wild rice is packed with fiber and antioxidants, and turkey is a lean protein. Plus, homemade broth adds extra nutrients and flavor.

Final Thoughts

There’s something about this soup that feels like pure magic every time I make it. It’s warm, filling, and the perfect way to use up those Christmas leftovers. My family asks for it every year, and I hope it becomes a tradition in your home, too.

If you give this recipe a try, let me know how it turns out! Drop a comment below or tag me on Instagram @[your handle]. I love seeing your creations!

Happy cooking, and may your kitchen be as cozy as this soup makes you feel!

FAQs

Q: Can I use chicken instead of turkey?

A: Absolutely! Rotisserie chicken works great as a substitute—just shred or chop it up and use it like you would the turkey.

Q: Can I cook the wild rice separately?

A: Yes! If you’re worried about the rice overcooking, cook it separately and stir it in at the end. You’ll get more control over the texture.

Q: How can I make this gluten-free?

A: Swap the flour for a gluten-free alternative like cornstarch or a 1:1 gluten-free baking blend. It’ll still thicken beautifully!

Q: Can I use leftover stuffing in the soup?

A: I wouldn’t recommend it—it could make the soup too thick and salty. Save that stuffing for sandwiches!

Q: Can I double the recipe?

A: Definitely! This soup scales up beautifully. Just use a larger pot and make sure everything simmers evenly.

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