There is a moment after every major holiday feast when you stare at the refrigerator, wondering what to do with all that leftover bird. This Creamy Turkey Wild Rice Soup is the answer. It transforms your leftover turkey into a luxurious, healthy, and deeply satisfying meal that feels nothing like a reheat. With a unique texture from shredded carrots and a bright, unexpected pop of fresh lemon juice, this soup cuts through the heaviness of holiday eating while delivering pure comfort in a bowl. It is hearty enough to be a meal on its own and flavorful enough to become your new post-holiday tradition.
Why You’ll Love This Recipe
- Texture Heaven: The combination of chewy wild rice, tender turkey, and the melt-in-your-mouth quality of shredded carrots creates a delightful mouthfeel.
- Flavor Brightness: Unlike heavy cream soups that can feel flat, the addition of fresh lemon juice and vibrant herbs wakes up the entire dish.
- Crowd Pleaser: It makes a massive batch, perfect for feeding visiting family or stocking your freezer for rainy days.
- Nutrient Packed: Loaded with bone broth, vegetables, and lean protein, it’s a wholesome reset after carb-heavy meals.
Equipment
- Large Stock Pot (8-10 quart): You need a very large pot as this recipe makes a generous batch.
- Box Grater or Food Processor: Essential for shredding the carrots quickly and uniformly.
- Chef’s Knife & Cutting Board: For chopping the large volume of celery, onions, and herbs.
- Wooden Spoon: For sautéing the vegetables and stirring the roux to prevent burning.
Ingredients
- Butter: 1/2 cup (1 stick); the rich base for sautéing the aromatics.
- Celery: 3 cups, chopped; use the leaves too for extra flavor!
- Onions: 2 large, chopped; provides the savory foundation.
- Seasonings: 1 tsp kosher salt, 1 tsp dried poultry seasoning, salt and pepper to taste; brings that classic comforting taste.
- Garlic: 4 cloves, minced; for aromatic depth.
- Flour: 1/2 cup all-purpose; thickens the soup to a perfect creamy consistency.
- Chicken Bone Broth: 15 cups (approx. 4 31-oz jars); bone broth adds protein and a richer mouthfeel than standard stock.
- Aromatics: 1 bay leaf, 5 sprigs fresh thyme; infuses the broth while simmering.
- Carrots: 8 large, shredded; shredding them sweetens the soup and thickens it naturally.
- Cooked Turkey: 4 cups, mixed dark and white meat; the star protein (chicken works too!).
- Wild Rice Blend: 1 1/2 cups, quick-cooking; adds nuttiness and chew.
- Cream: 1 1/2 cups; for a luxurious, silky finish.
- Lemon Juice: 1/4 cup (approx. 1 large lemon); the secret ingredient that brightens the rich flavors.
- Fresh Herbs: 1 tsp rosemary, 1 tbsp sage, 2 tbsp parsley (chopped); fresh herbs are essential for the final flavor profile.
Instructions
- Sauté Aromatics: In a very large stock pot, melt the butter over medium heat. Add the chopped celery (including leaves) and onions, along with the kosher salt and poultry seasoning. Sauté for 13-14 minutes until the onions are translucent and soft.
- Make the Roux: Add the minced garlic and stir for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for another minute to cook off the raw flour taste.
- Build the Base: Slowly pour in the bone broth while stirring constantly to prevent lumps. Add the fresh thyme sprigs and bay leaf.
- Add Veggies & Turkey: Add the shredded carrots and turn the heat to high to bring to a boil. Once boiling, stir in the cooked turkey meat. Reduce heat to a simmer (slow bubbles) and cook for 30 minutes until carrots are tender.
- Cook the Rice: Stir in the quick-cooking wild rice blend. Bring back to a boil, then reduce heat and simmer for another 15-30 minutes, or until the rice is tender.
- Finish the Soup: Turn the heat to low. Stir in the cream and fresh lemon juice. Stir in the chopped fresh rosemary, sage, and parsley. Taste and season generously with salt and pepper (leftover turkey saltiness varies, so taste as you go!). Remove the bay leaf and thyme stems before serving.
You Must Know
- Shredded vs. Chopped: Shredding the carrots is a game-changer. Instead of chunks of carrot, the shreds melt into the broth, giving the soup a gorgeous orange hue and a thicker, more cohesive texture.
- Rice Varieties: This recipe uses a “quick-cooking” wild rice blend (often a mix of white, brown, and wild rice). If you use 100% pure wild rice, you will need to increase the simmering time significantly (45-50 minutes) or pre-cook it.
- The Lemon Twist: Do not skip the lemon juice! It might sound odd in a creamy soup, but the acidity cuts through the dairy and mimics the freshness of a squeeze of lemon on schnitzel or fish.
Storage Tips
- Fridge: Store in airtight containers for up to 3-4 days. The rice will absorb more liquid as it sits, so the soup will become thicker (stew-like) the next day.
- Reheating: Reheat on the stove over medium-low heat. You may need to add a splash of broth or water to loosen it up.
- Freezing: This soup freezes beautifully. Cool completely, transfer to freezer-safe bags or containers (leave room for expansion), and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Ingredient Substitutions
- Protein: Leftover rotisserie chicken or poached chicken breasts work perfectly if you don’t have turkey.
- Dairy-Free: Substitute the butter for olive oil or vegan butter, and use full-fat canned coconut milk or a dairy-free creamer instead of heavy cream.
- Rice: If you don’t have a wild rice blend, you can use brown rice or pearl barley, though cooking times may vary.
Serving Suggestions
- Crusty Bread: Serve with a warm baguette or sourdough to sop up the creamy broth.
- Green Salad: A crisp kale or arugula salad with a vinaigrette pairs well with the richness of the soup.
- Garnish: Top with extra fresh herbs, a crack of black pepper, and a drizzle of olive oil or extra cream.
Cultural and Historical Context
Wild rice (Manoomin) is a semi-aquatic grass native to the Great Lakes region of North America and has been a staple food for Indigenous peoples, particularly the Ojibwe, for centuries. Combining it with turkey—the centerpiece of the modern American Thanksgiving—creates a dish that is deeply rooted in North American agricultural history. This soup has become a post-holiday staple in many households as a creative way to honor the feast’s leftovers.
Seasonal Adaptations
- Winter: Keep it as is; the root vegetables and hearty grains are perfect for cold weather.
- Spring: Swap the carrots for chopped asparagus and add peas at the end for a lighter, spring-forward version.
Perfect Occasions
- Post-Thanksgiving/Christmas: The ultimate way to use up the turkey carcass and meat.
- Sunday Meal Prep: The large yield makes it ideal for sorting out lunches for the entire week.
- Community Support: Because it freezes well and makes a large quantity, this is an excellent soup to drop off for new parents or sick neighbors.
Freezer Meal Conversion
To prep this as a freezer meal before cooking is tricky due to the roux and cream, so it is best frozen after cooking. Make the full batch, let it cool completely, and portion it into gallon freezer bags. Lay them flat to freeze to save space. To serve, thaw in the fridge and warm gently on the stove.
Pro Tips
- Use the Celery Leaves: Most people toss the leafy tops of the celery, but they pack an immense amount of savory flavor. Chop them right up with the stalks!
- Watch the Salt: Bone broth and leftover turkey can vary wildly in salt content. Taste your soup before adding the final salt to ensure you don’t over-season.
- Simmer Gently: Once the cream is added, do not let the soup boil vigorously, or the dairy might curdle. Keep it on low heat just to warm through.
FAQs About Recipes
Can I make this in a slow cooker?
Yes! Sauté the onions, celery, and garlic, then add the flour and cook for a minute. Slowly whisk in 4 cups of broth. Transfer this mixture to a slow cooker. Add the remaining broth and herbs. Cook on Low for 6 hours. Add carrots and turkey, cook 1 hour. Add rice, cook 30-60 mins until tender. Finish with cream and lemon.
Can I use uncooked chicken/turkey?
Yes. If using raw meat, dice it and add it to the pot at the same time as the broth. It will poach gently in the liquid as the vegetables cook.
My soup is too thick, what do I do?
The rice and flour will continue to thicken the soup as it cools. Simply stir in extra chicken broth or water, one cup at a time, until you reach your desired consistency.
Creamy Turkey Wild Rice Soup
Ingredients
Equipment
Method
- Melt butter in a very large stock pot over medium heat. Add chopped celery, onions, salt, and poultry seasoning. Sauté for 13-14 minutes.
- Add minced garlic and stir for 1 minute. Sprinkle flour over vegetables and stir for 1 minute.
- Slowly add bone broth, stirring constantly. Add bay leaf and thyme sprigs.
- Add shredded carrots and bring to a boil. Add cooked turkey, reduce to a simmer, and cook for 30 minutes.
- Add wild rice blend. Bring to a boil, then reduce and simmer for 15-30 minutes until rice is tender.
- Reduce heat to low. Stir in cream and lemon juice.
- Stir in chopped rosemary, sage, and parsley.
- Season with salt and pepper to taste. Remove bay leaf and thyme stems before serving.
