Comforting Turkey and Wild Rice Soup Recipe Perfect for Christmas Leftovers

Posted on October 28, 2025

turkey and wild rice soup - featured image

There’s something magical about Christmas leftovers, isn’t there? The fridge is full of treasures—half a turkey, some roasted veggies, and maybe even a little cranberry sauce hanging out in the corner. And while sandwiches are great, let’s be real: they get old by day two. Enter my comforting turkey and wild rice soup, the ultimate way to turn those leftovers into a warm, cozy hug in a bowl.

I started making this soup years ago after one too many round of turkey sandwiches. It’s hearty, creamy, and packed with flavor, but it uses simple ingredients you probably already have on hand. Plus, it’s one of those recipes that just feels like home. Perfect for a snowy afternoon when you’re still wrapping your head around the whirlwind of holiday chaos.

Why You’ll Love This Recipe

This soup has become a post-holiday tradition in my house, and here’s why I think you’ll love it as much as we do:

Uses up Christmas leftovers: That turkey sitting in your fridge will finally have a delicious purpose. Plus, you can toss in leftover veggies like carrots, celery, or even green beans.
Super cozy and satisfying: The creamy base, hearty wild rice, and tender turkey make it the kind of soup you want to curl up with on a winter evening.
Easy to make: This comes together in about 45 minutes with minimal effort—perfect for when the holidays have left you feeling a little drained.
Freezes beautifully: If you’re not ready to eat more turkey right now (I get it), freeze the soup in individual portions for a quick meal later.

It’s the kind of recipe that makes you feel resourceful, warm, and proud of yourself for turning leftovers into something special. Plus, your family won’t even realize they’re eating the same turkey for the third day in a row.

What Ingredients You’ll Need

This soup is all about using what you already have, but here’s the breakdown:

Cooked turkey: About 3 cups, shredded or chopped. Dark meat works best for flavor, but white meat is great too.
Wild rice: ¾ cup (uncooked). Wild rice adds a nutty flavor and a chewy texture that pairs perfectly with the creamy broth.
Carrots, celery, and onion: The classic soup trio for flavor and color. Chop them into small, bite-size pieces.
Butter: 2 tablespoons for sautéing the veggies and starting the base. Unsalted is best so you can control the saltiness.
All-purpose flour: 2 tablespoons to thicken the soup. If you’re gluten-free, use a GF flour blend.
Chicken or turkey broth: 6 cups. Use homemade if you have it—it’s the best. Store-bought works too.
Heavy cream: 1 cup for richness. You can sub half-and-half or even unsweetened almond milk if that’s more your style.
Garlic: 2 cloves, minced. Because garlic makes everything better.
Fresh thyme: 1 teaspoon (or ½ teaspoon dried). Adds a subtle herby flavor that screams comfort food.
Salt and pepper: To taste. Start small and adjust as you go.

Quick note: If you don’t have wild rice, you can use white or brown rice, or even barley. Just keep an eye on the cooking time—it’ll vary depending on what grain you use.

Equipment Needed

You don’t need anything fancy for this recipe, which is part of the reason I love it so much. Here’s what you’ll need:

Large pot or Dutch oven: Big enough to hold all the soup ingredients without spilling over.
Sharp knife and cutting board: For chopping all the veggies and turkey.
Measuring cups and spoons: Because precision matters, especially when thickening the soup.
Whisk: To ensure the flour and broth mix smoothly without lumps.
Wooden spoon or spatula: For stirring everything together.

If you want to make things even easier, you can use pre-chopped veggies from the store. No judgment—it’s the holidays and we’re all tired!

How to Make It: Step-by-Step

Alright, let’s turn those leftovers into the coziest soup you’ve ever had. Here’s how:

Sauté the veggies (5 minutes): Heat the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook until softened—about 5 minutes. Stir in the garlic and thyme, cooking for another minute.
Add the flour (2 minutes): Sprinkle the flour over the veggies and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
Add the broth (10 minutes): Slowly pour in the broth, whisking constantly to prevent lumps. Bring to a gentle simmer, then stir in the wild rice.
Cook the rice (30 minutes): Let the soup simmer for about 30 minutes, stirring occasionally. The rice should be tender but still have a slight chew.
Add the turkey and cream (5 minutes): Stir in the shredded turkey and heavy cream. Heat everything through, but don’t let it boil or the cream might separate.
Season to taste (1 minute): Add salt and pepper to taste. I usually start with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.

And that’s it! You’re done. Serve it up hot with some crusty bread or crackers on the side.

My Best Tips & Techniques

Here’s everything I’ve learned from making this soup a million times:

Use homemade broth if you can: It adds so much flavor. If you don’t have any, store-bought is fine but consider adding a splash of white wine for extra depth.
Don’t rush the rice: Wild rice takes its sweet time to cook, but it’s worth it. Be patient and let it simmer until tender.
Blend your cream: If you’re using a non-dairy milk alternative, whisk it with a bit of flour or cornstarch before adding to the soup to prevent separation.
Taste as you go: Every batch of leftovers is different, so don’t be afraid to adjust the seasoning. Add more garlic, toss in some parsley, or sprinkle in some red pepper flakes if you like a little heat.

Real talk: this soup is forgiving. If you accidentally add too much turkey or not enough cream, it’ll still be delicious.

Ways to Mix It Up

This soup is endlessly customizable. Here are some variations I’ve tried:

Mushroom Lover’s Edition: Add 2 cups of sliced mushrooms to the pot with the veggies and sauté until golden. Mushrooms and wild rice are a match made in heaven.
Spicy Kick: Stir in a teaspoon of cayenne or red pepper flakes for a little heat.
Vegetarian Option: Skip the turkey and use vegetable broth instead of chicken or turkey broth. Add a can of white beans for protein.
Cheesy Twist: Stir in 1½ cups grated Parmesan or sharp cheddar right before serving for a creamy, cheesy upgrade.
Herby Boost: Garnish with fresh parsley, dill, or even a sprinkle of rosemary.

Feel free to experiment—this is a great “clean out the fridge” recipe.

Serving Ideas & Storage

Here’s how to serve and store this comforting soup:

How to Serve:

Serve with warm, crusty bread or crackers.
Top with a dollop of sour cream and a sprinkle of fresh parsley for extra flair.
If you’re hosting a post-Christmas brunch, ladle into mugs for a cozy starter.

How to Store:

Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze portions in individual containers for up to 3 months. Thaw in the fridge overnight and reheat gently.

Pro tip: This soup tastes even better the next day as the flavors meld together.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s a quick breakdown of why this soup is a smarter choice than another round of holiday cookies:

Per Serving	Calories	Protein	Carbs	Fat
1 cup	~250	15g	20g	8g

Highlights:

High-protein: Thanks to the turkey and wild rice.
Rich in nutrients: Veggies and wild rice are packed with vitamins and minerals.
Lower in sugar: Compared to other post-holiday treats, this soup is a winner.

It’s filling, flavorful, and doesn’t leave you in a sugar coma. Win-win!

Final Thoughts

There you have it—my comforting Christmas leftover turkey and wild rice soup. This recipe is my go-to for turning post-holiday chaos into a little bit of culinary magic. It’s easy, adaptable, and incredibly satisfying.

If you try this out, I’d love to hear how it goes! Leave a comment below, or snap a photo and tag me on Instagram @yourhandle. Seeing your creations makes my day.

So go ahead, grab those leftovers and whip up something amazing. Happy cooking!

FAQs

Q: Can I use chicken instead of turkey?

A: Absolutely! Rotisserie chicken works great, or you can use cooked chicken breasts or thighs.

Q: Can I make this in a slow cooker?

A: Yes! Sauté the veggies and flour first, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

Q: What if I don’t have wild rice?

A: You can use white rice, brown rice, or even quinoa. Just adjust the cooking time accordingly.

Q: Can I make this dairy-free?

A: Yes! Use coconut milk or unsweetened almond milk instead of cream, and skip the butter or use a dairy-free alternative.

Q: How do I know when the rice is done?

A: Wild rice is done when it’s tender but still has a slight chew. Taste it to check—don’t rely just on the timer!

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