This leftover turkey wild rice soup has become my kitchen's cozy fix after every holiday. I discovered this combination the morning after Thanksgiving when the fridge was full of turkey and I wanted something warm, simple, and deeply satisfying. The first pot filled the house with a savory aroma that made everyone wander into the kitchen, bowls in hand. The texture balance — chewy wild rice, fork-tender turkey, and soft mirepoix — is what keeps us coming back.

I love this recipe because it stretches leftovers without feeling like a compromise. The roux adds body without heaviness, while cremini mushrooms bring a forest-like depth. It’s forgiving: whether your turkey is white meat, dark meat, or a mix, it blends seamlessly into the broth. Over the years I’ve adjusted timings and seasoning so the rice finishes with just the right bite and the vegetables stay comforting but not mushy.

Ingredients

• Onion: 1 medium onion, chopped. Look for a firm, glossy yellow or sweet onion; it gives a savory base without overt sweetness. I favor Vidalia or a sweet yellow for a smooth finish.
• Carrots & Celery: 2 medium carrots (peeled & chopped) and 3 sticks celery (chopped). These form the classic mirepoix; rough chop is fine for slow simmering.
• Fats: 1 tablespoon olive oil and 2 tablespoons butter. A combination of oil and butter gives flavor and raises the pan temperature without burning the butter.
• Garlic & Seasoning: 3 cloves garlic minced and 1/4 teaspoon Italian seasoning (or more to taste). Use fresh garlic for brightness; oregano–basil blends work best for a gentle Mediterranean touch.
• Thickener: 3 heaping tablespoons all-purpose flour to make a light roux. This provides body and helps the broth cling to rice and turkey.
• Liquids & Grain: 6 cups chicken broth and 1 cup uncooked wild rice. I often use low-sodium broth like Swanson or a tablespoon of Better Than Bouillon for depth.
• Protein: 2 cups cooked turkey meat, shredded or chopped. Leftover dark meat works beautifully for richness; white meat keeps it leaner.
• Mushrooms: 7 ounces cremini mushrooms, sliced. Cremini add an earthy note; slice thin so they finish in the same time as the turkey.
• Finishing: 1/2 cup heavy cream (optional) plus salt and pepper to taste. Heavy cream gives silkiness; omit for a lighter broth.

Instructions

Step 1 — Prepare the vegetables and turkey:Chop the onion, carrots, and celery into even pieces so they cook uniformly. Rough chopping is fine; aim for pieces about 1/2 inch. Shred or cut the turkey into bite-sized pieces and slice mushrooms thinly so they cook quickly when added.Step 2 — Sauté the base:Heat 1 tablespoon olive oil and 2 tablespoons butter in a large soup pot over medium-high heat. Add chopped onion, carrots, and celery. Sauté for about 7 minutes, stirring occasionally, until the onions are translucent and carrots begin to soften but still hold shape — a key visual cue.Step 3 — Build the roux:Stir in minced garlic and 1/4 teaspoon Italian seasoning; cook 30–60 seconds until fragrant. Sprinkle in 3 heaping tablespoons of flour and stir continuously for 1–2 minutes to cook the raw flour taste; the flour should turn a pale, golden shade but not brown.Step 4 — Deglaze and add rice:Whisk in 6 cups chicken broth gradually, scraping the bottom of the pot and whisking until the roux dissolves and the liquid is silky. Stir in 1 cup uncooked wild rice. Increase heat to high and bring to a gentle boil.Step 5 — Simmer the rice:Once boiling, cover the pot slightly ajar and reduce the heat so it maintains a gentle boil. Cook for 15 minutes, then check the rice — wild rice will have a firm bite at this stage but will continue to tenderize.Step 6 — Add turkey and mushrooms:Add 2 cups cooked turkey and 7 ounces sliced cremini mushrooms. Bring back to a brief boil, then reduce heat to a simmer. Continue cooking, partially covered, for 15–20 minutes more until wild rice is tender with a pleasant chew and mushrooms are cooked through.Step 7 — Finish and season:If using, stir in 1/2 cup heavy cream and heat gently without boiling. Taste and season with salt and pepper. Let rest 5 minutes before serving to let flavors meld.

Storage Tips

Cool the soup to room temperature no longer than two hours after cooking, then store it in airtight containers. In the refrigerator it will keep for 3–4 days; freeze for up to 3 months in labeled freezer-safe containers. If frozen, thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, adding a splash of broth if it’s thickened. If you used cream, stir in fresh cream after reheating rather than freezing with the dairy to avoid separation.

Ingredient Substitutions

If you need to adapt the recipe, brown rice or a wild rice blend can replace pure wild rice but will cook faster and produce a softer texture; reduce simmer time accordingly. For a gluten-free version, swap the all-purpose flour for 3 tablespoons corn starch mixed with cold water (add at the end) or use a gluten-free 1:1 flour. To reduce dairy, replace butter with extra olive oil and omit the cream, or stir in full-fat coconut milk for a different flavor profile that still offers creaminess.

Serving Suggestions

Serve the soup with crusty bread, warm baguettes, or on top of a scoop of mashed potatoes for a rustic twist. Garnish with chopped parsley, a drizzle of olive oil, or a squeeze of lemon to brighten the flavors. For a heartier meal, accompany with a simple green salad dressed in a mustard vinaigrette or roasted Brussels sprouts. For family gatherings, present in a warm dutch oven at the center of the table with bowls and crusty bread on the side.

Cultural Background

This style of soup comes from classic North American comfort-cooking traditions that emphasize stretching meat with grains and vegetables. Wild rice, native to North America and especially associated with the Great Lakes region, brings a nutty, chewy texture to many regional stews and soups. The combination of a light roux, broth, and cream has roots in old farmhouse cooking where cooks used simple techniques to create a silky, satisfying broth without elaborate equipment.

Seasonal Adaptations

In colder months, keep the recipe as written — the mushrooms and cream feel seasonal and warming. In spring or summer, swap cremini for sliced summer squash and omit cream; finish with lemon zest and fresh herbs like dill or tarragon. For autumn, add roasted butternut cubes and a pinch of smoked paprika for a slightly sweet, smoky dimension that complements turkey beautifully.

Meal Prep Tips

For efficient meal prep, double the base (without cream) and freeze in 2–3 cup portions for quick lunches. Cook wild rice separately and add it when reheating to maintain texture, or portion the rice separately in the freezer. Store turkey in a separate container if you expect to reheat only portions — this lets you add protein as needed and prevents overcooking the meat during reheats.

Every time I make this soup it reminds me why simple, thoughtful cooking matters: a few good techniques turn leftovers into a meal that feels made from scratch. Please make this your own — tweak the herbs, use what’s in the fridge, and enjoy the warmth that comes from a pot on the stove.