This creamy Turkey Rice Soup is a great way to use up leftover turkey! Transform your leftovers into a bowl of this cozy, hearty soup that’s loved by all. Packed with tender turkey, wild rice and vegetables in a smooth, creamy broth.
We LOVE leftover recipes! Making as much food as we do around our house, we try to never let anything go to waste. Be sure to check out our popular Homemade Turkey Soup made from your leftover turkey bones, and this comforting Turkey a la King Casserole!
Why Our Turkey Wild Rice Soup Is The Best
Even if you don’t have leftover turkey, you can still make a pot of this Turkey Wild Rice Soup. Swap out rotisserie chicken, or a lot of stores have turkey breast right by the rotisserie chickens, too. Nothing is oing to stop us from enjoying this creamy, cozy and hearty soup.
- Easy To Make: Like we said, use up your leftover turkey (or chicken) or grab some that’s already made at the store. To make this recipe even easier…we use frozen packets of wild rice from Trader Joes!
- Versatile: You can clean out the fridge and add different vegetables to this soup in addition to what we have here. Chopped broccoli, cauliflower or peas are all good ideas.
- Sherry Infused: We love adding a touch of Sherry wine (the real stuff, not cooking wine) to this soup. It is optional but it adds such a wonderful flavor to the broth.
Do I Have To Use Wild Rice?
This turkey wild rice soup is, like the name says, made with wild rice. You can find many different versions of wild rice at the grocery store, so grab one that you like.
If you’d like to make this soup recipe but don’t want to use wild rice, you certainly can. White rice or brown rice will both be delicious in this soup recipe, use whatever you have on hand or what you prefer.
Does This Soup Freeze Well?
Freezing soup is a great way to use up leftovers and prep for another meal. However, cream based soups like this one don’t always freeze very well. But we’re not saying that you can’t freeze it! If you’re making this soup and planning on freezing it, leave out the cream and add it to the soup when you’re heating it up. Let it simmer for 5 minutes to thicken and you’re ready to serve.
But if you do have leftover soup that already has the cream in it, you can still freeze it. Just warm the soup gently on the stove top and stir to incorporate the cream back into the broth. Adding another splash of cream or broth when reheating helps too.
What Sides Can I Serve With Turkey Soup?
In our house, soup recipes for dinner don’t usually require any sides, but if you do want to add a side or two, we have some delicious options!
Looking For More Soup Recipes?
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Creamy Turkey Rice Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 Servings
Print Recipe
Pin RecipeThis comforting Turkey Rice Soup can be on the table in just 30 minutes! A great way to use up leftover turkey or chicken!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1/2 teaspoon poultry seasoning
- 1/4 cup flour
- 1/3 cup dry sherry
- 6 cups chicken broth
- 2 cups cooked, cubed or shredded turkey
- 3/4 cup heavy cream
- 2 cups cooked wild rice (can also swap out white or brown rice)
- Fresh parsley for garnish
Instructions
- Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
- Sprinkle in the flour, stirring until all the flour is mixed in to the vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a spoon while stirring the sherry into the vegetables.
- Slowly pour in the chicken broth and then add the turkey. Stir and bring the soup to a simmer, then cook for 20 minutes until the soup has thickened and reduced slightly. Pour in the heavy cream along with the cooked rice and simmer for 5 minutes to warm through.
- Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.
Recipe Notes
Store: Let the soup cool to room temperature before storing in an air tight container in the refrigerator. The soup with keep fresh for 3-4 days, depending on how fresh the turkey was you started with.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Very good will make again for sure and it would be good with chicken too!!! I followed the recipe with a few minor changes. I used 1 t. of poultry seasoning and ⅔ C. flour. We like thick soup, more of a chowder type. I used brown rice but added it only to the bowls served because I didn’t want it to sit in the remainder of the pot and over expand. Next time I serve it I will add rice to each bowl full again. Also, I do the same thing with pasta in soup. Next time I will probably use 2% milk instead of cream as we don’t need all the extra fat.
Can you use half and half instead of heavy cream?
You can but the soup base will be thinner.
Made it today 11/30/20. Outstanding!!!
We’re so glad you liked it! Thank you!