Creamy Turkey and Wild Rice Soup Recipe

This Turkey Wild Rice Soup is rich, creamy, and wonderfully comforting. It’s an ideal way to use holiday turkey leftovers and makes excellent leftovers itself—easy to store and reheat for later meals.

Creamy Turkey Wild Rice Soup

A steaming bowl of creamy soup warms you from the inside out. This version combines a silky, milk-thickened broth with savory vegetables, aromatic herbs, tender turkey, and a hearty wild rice blend for the ultimate comfort food. It’s a go-to for the holidays when oven space is limited and leftover turkey needs a delicious purpose. Use white or dark meat—about 3 to 4 cups shredded—and any vegetables you prefer.

Main Ingredients

Turkey: Shredded or chopped cooked turkey (3–4 cups). Leftover Thanksgiving turkey is ideal.

Vegetables: Yellow onion, bella mushrooms, butternut squash (or sweet potato), carrots, celery, and peas add texture and flavor.

Wild Rice: Uncooked wild rice is nutty and hearty, and it pairs beautifully with the creamy broth.

Broth & Herbs: Turkey or chicken broth with a bundle of fresh thyme and rosemary gives depth; Worcestershire sauce adds savory complexity.

Dairy & Roux: Whole milk and a butter-and-flour roux thicken the soup without cornstarch.

How to Make Turkey Wild Rice Soup

This recipe makes a satisfying pot of soup that highlights leftover turkey and seasonal vegetables. The method is straightforward: cook the rice, sauté the vegetables, add broth and turkey, prepare a roux, combine, then let the soup rest so it thickens and the flavors meld.

Cook the Rice

Bring a large pot of salted water to a boil and add 1 cup of uncooked wild rice. Reduce to a simmer and cook about 45 minutes, until the grains begin to crack and curl. Drain and set aside.

Cook the Vegetables

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add 1/2 large diced yellow onion and sauté 2–3 minutes. Add 8 ounces roughly chopped mushrooms and a pinch of salt; cook 4–5 minutes to release their liquid. Add 4 cloves minced garlic, 2 cups 1/2-inch cubed butternut squash (peeled), 2 large carrots sliced into half-moons, and 2 diced celery stalks. Season with remaining salt and 1/2 teaspoon black pepper and cook 4–5 minutes so the squash begins to caramelize with the other vegetables.

Add Herbs & Turkey

Tie 3 sprigs thyme and 2 sprigs rosemary into a bundle and add to the pot. Pour in 8 cups turkey or other broth, 1 tablespoon Worcestershire sauce, and 1 cup of whole milk. Bring to a gentle boil, then stir in 4 cups shredded or chopped cooked turkey. Reduce heat and simmer about 5 minutes to warm the turkey through and marry the flavors.

Make the Roux

In a separate saucepan over medium heat, melt 1/3 cup butter. Whisk in 1/3 cup all-purpose flour and cook for about 1 minute. Gradually whisk in the remaining 1 cup of whole milk until smooth and thickened into a roux.

Combine & Finish

Pour the roux into the large soup pot and whisk thoroughly to remove any lumps. Stir in 1 cup frozen or fresh peas and the cooked wild rice. Simmer 5–10 minutes until the soup thickens to your liking.

Rest & Serve

Remove the pot from heat, take out the herb bundle, and let the soup rest 10–15 minutes. It will thicken as it cools; a longer rest produces a thicker consistency. Adjust seasoning with salt and pepper to taste and serve warm.

How to Make a Roux

A quick roux is all you need to thicken the broth. In a small saucepan melt butter, whisk in flour to form a paste, then slowly whisk in milk until the mixture becomes thick and smooth. No cornstarch required.

1. Heat butter in a medium saucepan over medium heat.
2. Add flour and whisk into a paste; cook 1 minute.
3. Slowly whisk in milk until thickened (about 4–6 minutes).
4. Stir the finished roux into the soup at the end.

How to Cook Wild Rice – Two Options

You can cook wild rice on the stovetop by simmering in salted water for about 45 minutes, or use an Instant Pot for a faster method. A convenient alternative is pre-cooked packaged wild rice if you want to skip cooking time.

Recipe Substitutions

Turkey: Use leftover Thanksgiving turkey, rotisserie chicken, or shredded chicken breasts in place of turkey.

Vegetables: This soup is flexible—swap or add leftover vegetables such as roasted squash, green beans, or any favorites you have on hand.

Broth: Any good-quality broth works. Homemade turkey or chicken broth adds the most flavor, but store-bought broth is fine.

Tip: Homemade turkey stock is an excellent way to use a turkey carcass and leftover vegetables and gives this soup an exceptional depth of flavor.

How to Store Wild Rice Soup

Refrigerator: Transfer cooled soup into airtight glass containers and refrigerate for up to 5 days.

How to Freeze

1. Let the soup cool completely before transferring into freezer-safe containers or gallon freezer bags.
2. Seal and label with the date; freeze up to 3 months.
3. To reheat, thaw in the refrigerator or at room temperature, then warm on the stovetop or in a slow cooker, adding additional broth if needed to adjust consistency.

Ingredients (Serves 8)

• 1 cup uncooked wild rice
• 2 tablespoons olive oil
• ½ large yellow onion, diced
• 8 oz bella mushrooms, roughly chopped
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 4 cloves garlic, minced
• 2 cups ½-inch cubed butternut squash, peeled (or sweet potato)
• 2 large carrots, sliced into half moons
• 2 stalks celery, diced
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 8 cups turkey broth or other broth
• 1 tablespoon Worcestershire sauce
• 2 cups whole milk, divided
• 4 cups shredded or chopped cooked turkey
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 cup frozen peas or fresh English peas

Instructions

1. Bring a large pot of salted water to a boil, add the wild rice, reduce to a simmer and cook about 45 minutes. Drain and set aside.
2. While the rice cooks, heat olive oil in a large pot over medium-high heat. Sauté the onion 2–3 minutes, add mushrooms and a pinch of salt, and cook 4–5 minutes.
3. Add garlic, butternut squash, carrots, and celery. Season with remaining salt and pepper and cook 4–5 minutes to allow the squash to caramelize slightly.
4. Tie thyme and rosemary together and add to the pot. Pour in the broth, Worcestershire sauce, and 1 cup of milk. Bring to a gentle boil, then add the turkey and simmer about 5 minutes.
5. In a separate saucepan, melt butter, whisk in flour and cook 1 minute. Gradually whisk in the remaining 1 cup of milk until thick and smooth to form a roux.
6. Stir the roux into the soup and whisk until no lumps remain. Add peas and cooked rice, then simmer 5–10 minutes until the soup begins to thicken.
7. Remove the herb bundle, take the pot off the heat, and let the soup rest 10–15 minutes. Adjust thickness by resting longer or adding more broth for a thinner soup.

Tips & Notes

• Customize vegetables based on what you have: roasted squash, leftover roasted root vegetables, or green beans all work well.
• For a dairy-free version, make the roux using olive oil and a plant-based milk such as almond milk, keeping in mind the flavor will be different.
• Adjust salt at the end—broth sodium levels vary, so taste and season accordingly.

Nutrition (per serving, approximate)

Calories: 413 kcal • Carbohydrates: 29 g • Protein: 31 g • Fat: 20 g • Fiber: 4 g • Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.