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Quick and Easy Creamy Leftover Turkey Wild Rice Soup

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This creamy leftover turkey and wild rice soup is a quick and easy weeknight dinner that transforms holiday leftovers into a comforting, velvety soup in under 40 minutes. A secret blending trick creates a naturally creamy texture without heavy cream cheese.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup uncooked wild rice blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 cups cooked turkey, shredded or diced
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/2 cup sour cream
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  2. Add the minced garlic and cook for 1 more minute, until fragrant, stirring constantly.
  3. Sprinkle the flour over the vegetables. Stir to coat evenly. Cook for 2 minutes, stirring constantly, until the roux smells slightly nutty and looks like wet sand.
  4. Slowly pour in the chicken broth while stirring to prevent lumps. Add the water, dried thyme, dried rosemary, bay leaf, and a pinch of salt and pepper. Bring to a gentle boil.
  5. Stir in the wild rice blend. Reduce heat to low, cover, and simmer for 35-40 minutes, or until rice is tender and has started to split open.
  6. When rice is tender, remove the bay leaf. Stir in the cooked turkey, heavy cream, and sour cream. Heat through for 3-4 minutes over low heat (do not let it boil).
  7. Using an immersion blender, blend about 1 cup of the soup directly in the pot (or blend 1 cup in a regular blender and stir back in) to create a creamy texture.
  8. Taste and adjust seasonings, adding more salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

Notes

For a lighter version, use half-and-half instead of heavy cream and reduce butter to 1 tablespoon. To make it dairy-free, use olive oil or vegan butter, full-fat coconut milk, and dairy-free sour cream. The soup thickens as it sits; add a splash of broth when reheating. Freezes well for up to 3 months (slightly undercook rice if freezing).

Nutrition

Keywords: leftover turkey soup, wild rice soup, creamy turkey soup, quick soup, easy weeknight dinner, leftover turkey recipe, comfort food

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