Creamy Turkey Soup with Rice

Creamy Turkey Soup with Rice is the perfect recipe to use up leftover Thanksgiving turkey! Full of perfectly cooked wild rice, tender pieces of turkey, and a splash of cream it's so delicious! This soup recipe is easy, comforting, and filling. It’s sure to be a new favorite supper in your house – it was in ours!

This is easily one of the best soups I have ever made. The flavor, the texture, the process. They were all perfect! And the result was this creamy turkey soup with classic flavors and perfectly cooked wild rice!

Creamy Turkey and Wild Rice Soup

The best thing about this soup is the texture. It’s so filling, so comforting! When the rice cooks in the soup it helps to thicken it and provide structure. And all the protein from the leftover turkey helps to satiate any appetite. One bowl of this soup will satisfy you for hours! Here’s what you’ll need:

• Leftover turkey
• Wild Rice Blend
• Turkey Stock (or chicken stock)
• Carrots
• Onion
• Celery
• Garlic
• S&P
• Bayleaf
• Heavy Cream
• Butter
• Oil

How to make this Creamy Turkey Soup with Rice Recipe

1. Sauté the mirepoix. That’s what the mixture of onions, celery, and carrots is called. Did you know that?! Then stir in the garlic until fragrant.
2. Add the rice. I like to throw my rice in now so it can kind of toast up like you’re making risotto.
3. Add the stock. Then bring the soup to a boil. Cover and cook for 45 minutes or until rice is tender.
4. Stir in the turkey. Since it’s already cooked, it can be added during the last few minutes of cooking.
5. Stir in the cream. It’s that simple! Now you’re ready to enjoy this creamy and luxurious wild rice soup!

Recipe tips and substitutions

• Freezing the soup. This soup isn't ideal for freezing. With the dairy and the rice, it really should be eaten within a few days of being made. Of course, if absolutely necessary, the soup could be frozen before the rice or the heavy cream are added. But you do you, boo boo.
• Turkey stock. Around the holidays turkey stock is readily available on grocery store shelves, but it can be harder to come by in the off-season. If you can't find any you can either make your own or substitute chicken or veggie stock!
• Using chicken. As with the stock, if you don't have any leftover turkey, leftover chicken works in this soup beautifully! Try using the meat from a rotisserie chicken for a super easy weeknight supper!

Other recipes you may like:

• Sausage Tortellini Soup
• Roasted Cauliflower Soup
• Meatball Sliders (another great leftover recipe!)

Print Recipe

5 from 2 votes

Creamy Turkey and Rice Soup

Creamy Turkey Soup with Rice is the perfect recipe to use up leftover Thanksgiving turkey! Full of perfectly cooked wild rice, tender pieces of turkey, and a splash of cream it's so delicious! This soup recipe is easy, comforting, and filling. It’s sure to be a new favorite supper in your house – it was in ours!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Soup

Cuisine: American

Keyword: Dinner, Soup, Turkey

Servings: 12 servings

Calories: 280kcal

Author: Amanda Gajdosik

Cook ModePrevent your screen from going dark

Equipment

• Soup Pot or Large Dutch Oven

Ingredients

• 2 tablespoon unsalted butter
• 2 tablespoon olive oil
• 1 medium white onion diced
• 3 stalks celery leaves and ends trimmed and diced
• 3 carrots peeled and diced
• 1 tablespoon minced garlic
• 16 ounces wild rice blend
• Kosher salt to taste
• Black pepper to taste
• 1 Bay Leaf
• 8 cups turkey stock or chicken
• 3 cups leftover turkey cut into bite-sized pieces
• 1 cup heavy cream

Instructions

• Heat the butter and oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, stirring to coat. Season with salt and pepper, to taste. Cook until the veggies begin to soften, about 3 minutes.
• Stir in the garlic and cook until fragrant, about 1 minute more. Stir in the rice and cook until toasty, about another minute. Add a dash more salt and pepper and the bay leaf.
• Pour in the stock. Bring the soup to a boil and cover. Reduce heat to low and simmer for 40 – 45 minutes, or until rice is tender.
• Stir in turkey and cream and cook for another minute or two, or until turkey is warmed through.
• Serve with a sprinkle of fresh parsley, if desired.

Notes

• Leftovers can be stored in the fridge for up to three days. As this soup is loaded with dairy, I do not recommend freezing it, as the cream may separate and curdle.

Nutrition

Serving: 2cups | Calories: 280kcal | Carbohydrates: 32g | Protein: 16.6g | Fat: 10.1g | Saturated Fat: 4.5g | Cholesterol: 45mg | Sodium: 79mg | Potassium: 342mg | Fiber: 3.1g | Sugar: 2.1g | Calcium: 26mg | Iron: 4mg