Leftover Turkey & Wild Rice Soup

Leftover Turkey and Wild Rice SoupYou did it. The big day has come and gone. Everyone was fed – probably too much – and everyone left happy. Now, what are you going to do with all that leftover turkey? Keep it simple and fun with some sammies, or take it up a notch with a soup, like this leftover Turkey and wild Rice Soup.  

  • 1 medium onion chopped
  • 2 medium carrots peeled & chopped
  • 3 sticks celery chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning or more to taste
  • 3 heaping tablespoons of flour
  • 6 cups chicken broth
  • 1 cup uncooked wild rice
  • 2 cups (or more) cooked turkey meat shredded/cut up
  • 7 ounces cremini mushrooms sliced
  • Salt & pepper to taste
  • 1/2 cup heavy cream 


  1. Prep your onion, carrots, and celery. I do a rough chop because my cooking style can only be described as rustic. 
  2. Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally.
  3. Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.
  4. Whisk in the chicken or vegetable broth until the flour is dissolved.
  5. Stir in the rice.
  6. Increase the heat to high and bring the soup to a boil. Once it’s boiling, cover the pot with the lid slightly ajar. Reduce the heat so it’s gently boiling for 15 minutes.
  7. If you haven’t already prepped the turkey and mushrooms, you can do it now.
  8. Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it’s simmering again, and continue cooking the soup for another 15-20 minutes or until the rice is tender. Keep in mind that wild rice has a bit of a chew to it, though, even when fully cooked. Be sure to cover with the lid slightly ajar. 
  9. Stir in the cream (if using). Season soup with salt & pepper as needed.

Ryanne Harper, from Seed & Sow November 2023 Edition


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