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Creamy Turkey and Wild Rice Soup with Leftover Thanksgiving Turkey

Creamy turkey and wild rice soup turns leftover Thanksgiving turkey into a hearty one-pot meal with tender rice and a rich, creamy broth. It simmers in a 6-quart Dutch oven until the rice is tender and some grains have split.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Total Time 1 hour 21 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 7 cup low-sodium chicken broth
  • 1 cup wild rice blend rinsed
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup cooked leftover turkey shredded or chopped
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir constantly for 1 minute.
  5. Gradually stir in the chicken broth until smooth.
  6. Add the wild rice blend, thyme, bay leaf, salt, and pepper.
  7. Bring the soup to a boil, reduce the heat to low, and simmer partially covered for 45–55 minutes, stirring occasionally, until the rice is tender and some grains have split.
  8. Stir in the turkey and heavy cream and cook gently for 5–10 minutes, stirring occasionally, until the soup reaches 165°F; do not let it boil.
  9. Remove the bay leaf and serve.

Notes

For the best texture, keep the soup at a gentle simmer and do not let it boil after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the rice and cream can change texture. For a lighter version, substitute half-and-half for the heavy cream.