Put your leftover turkey to good use in this earthy and hearty, Homemade Turkey Wild Rice Soup. Fresh vegetables and herbs, cooked wild rice and leftover turkey in a creamy and luxurious soup. Comfy and cozy, perfect for a cold blustery day.

Turkey Wild Rice Soup in white bowl

I love the day after Thanksgiving. No, not because of Black Friday, which used to be the case but I’m more about Cyber Monday these days. Shop in my pj’s? Yes Please. No, the reason I really look forward to the day after T-day is the leftovers. Nothing is better than a big plate of leftover Thanksgiving dinner. But after that one plate of leftovers, I’m usually bombarded with more turkey than side dishes and hey, that’s okay because I just make a big batch of this turkey wild rice soup! And now you can too.

However, if it’s March or any other day that’s not right after Thanksgiving, then you can roast up a few turkey legs to use or substitute shredded cooked chicken. Do your thing.

Turkey Wild Rice Soup with spoon in bowl.

I love wild rice. It’s texture and earthy flavor. I eat it with salmon or add it to salads, and it swells while adding a chewy [in a good way] texture in soups. Specifically this soup. Turkey wild rice soup is a recipe I’ve wanted to share for forEVER. It’s luxuriously creamy and filled with veggies, turkey, herbs and love.

Turkey Wild Rice Soup ingredients

To Make This Turkey Wild Rice Soup You Will Need:

  • butter
  • olive oil
  • onions
  • carrots
  • celery
  • garlic
  • fresh rosemary
  • thyme
  • bay leaf
  • unbleached all-purpose flour
  • turkey stock [or low sodium chicken broth]
  • half & half
  • leftover turkey
  • cooked wild rice
  • kosher salt
  • freshly ground black pepper

melting butter in a white dutch oven.

In a large Dutch oven, melt 4 tablespoons of butter with 2 tablespoons olive oil on medium-low heat.

carrots, celery and onion added to the butter.

Then add in 1 cup diced yellow onion, 1/2 cup carrots sliced into half moons and 1/2 cup sliced celery. You can adjust the quantity to 3/4 to 1 cup of celery and carrots, I’m the only one here who doesn’t mind them but the rest of my family, likes less of them. Cover and cook for 8 to 10 minutes or until the vegetables are tender.

garlic and herbs added to sautéed veggies.

Next add in 2 minced cloves of garlic, 1 [heaping] teaspoon of both minced fresh thyme and rosemary. Cook for one minute.

flour sprinkled over sautéed veggies and herbs.

Then sprinkle with 6 tablespoons of all-purpose flour.

cook flour for 2 minutes

Stir the flour into the butter and cook for 1 minute.

pouring half and half with turkey stock into the pot.

Continue stirring while slowly pouring in 4 cups [1 quart] turkey stock and 4 cups half & half.

bay leaf added to the pot.

Drop in the bay leaf and increase the heat to medium to medium-high heat and stir occasionally until soup has thickened slightly. Keep in mind that you will be adding rice and continuing to simmer the soup, so at this point the soup should be thick but still a little on the thin side.

creamy turkey wild rice soup in white pot with wooden spoon.

Don’t worry, if it gets to thick once the rice expands, you can add more broth.

white bowl of Turkey Wild Rice Soup.

Serve, ladled into bowls with freshly ground black pepper and crackers or a crusty loaf of bread with butter and extra black pepper.

close up of Turkey Wild Rice Soup

I hope you find this homemade turkey wild rice soup to be so comforting and filling, like a warm hug from me to you.

Did things just get weird? 😉

Turkey Wild Rice Soup for two with oyster crackers.

Enjoy! And if you give this Homemade Turkey Wild Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Turkey Wild Rice Soup bowl with spoon.

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Yield: 6 servings

Turkey Wild Rice Soup

Turkey wild rice soup is my favorite way to use leftover Thanksgiving turkey. Tender vegetables, fresh herbs, chunks of turkey and wild rice in creamy soup!


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1/2 cup carrots slice into half moons, about 2 medium carrots
  • 1/2 cup sliced celery, about 2 small stalks
  • 2 cloves fresh garlic, minced
  • 1 heaping teaspoon rosemary, minced
  • 1 heaping teaspoon fresh thyme leaves, minced
  • 6 tablespoon unbleached all-purpose flour
  • 4 to 6 cups turkey stock, or low-sodium chicken broth
  • 4 cups half & half, (see notes)
  • 1 bay leaf
  • 2 cups turkey, leftover, chopped
  • 2 cups cooked leftover wild rice
  • kosher salt, or to taste
  • freshly ground black pepper


  • Melt butter and olive oil in a large Dutch oven. Add onion, carrot and celery with a generous pinch of kosher salt. Cover and cook for 8 to 10 minutes on medium heat until tender. Stir occasionally.
  • Next, stir in the garlic, rosemary and thyme. Cook for 1 to 2 minutes before sprinkling in the flour. Stir and cook the flour for 2 to 3 minutes before pouring [while stirring] in the turkey stock or low-sodium chicken broth and then half & half. Drop in the bay leaf and bring the soup up to a simmer on medium heat.
  • Once the soup has thickened slightly, add in the turkey and wild rice. Continue to cook, stirring occasionally, until the soup is thick and the rice has swelled. Season with kosher salt and black pepper to taste. Wether you use turkey stock or low-sodium broth with depend on how much salt you will need.


*If you can't find half & half use 2 cups whole milk with 2 cups heavy cream.
Serving: 1servings, Calories: 523kcal, Carbohydrates: 34g, Protein: 19g, Fat: 35g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 347mg, Potassium: 617mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2664IU, Vitamin C: 5mg, Calcium: 201mg, Iron: 2mg

spoonful of Turkey Wild Rice Soup.