This super simple turkey wild rice soup completely transforms that pile of leftover turkey you have in the fridge after Thanksgiving dinner. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come! If you don't have leftovers or turkey broth, you can easily substitute the cooked chicken and chicken broth for an equally delicious soup!

Overhead photo of a pot of soup with a small bowl in the background.

A hallmark of Thanksgiving and many other holidays this time of year are leftovers! While I love a turkey sandwich as much as the next person, I love finding new ways to use what we have in the fridge after a big meal.

Accompanying the meat with rice and fresh mushrooms, this soup only takes about 15 minutes to prepare and an hour to cook. So easy!

Ingredients for prepared and labeled turkey wild rice soup.

Make Wild Turkey Rice Soup - Step by Step Instructions

  1. Heat the oil in a large saucepan (or Dutch oven) over medium-high heat. Add the chopped onions and mushrooms, stirring until tender (6-7 minutes).
  2. Add the garlic and stir for another minute.
  3. Pour in the broth, rice and bay leaf. Cover with a lid and bring to a boil.
  4. Reduce heat to medium-low and add leftover turkey.
  5. Simmer until the rice is tender and cooked through, about 45 minutes.
  6. Remove the bay leaf and serve!

Step by step photos of the assembly of the wild rice soup with turkey.

Serving ideas

This soup goes perfectly with bread - literally ALL bread. You can use leftover buns, but one of my favorite loaves of bread to go with the soup is Irish soda bread, which is amazing with a smear of salted butter. Simple, no-knead bread is also great for dipping in soup, thanks to its perfect crispy edges.

With this hearty soup, a delicious salad makes it a complete meal. Roasted Butternut Squash Salad with a hot apple cider vinaigrette (another great way to use up leftovers!) is a perfect pairing.

A bowl of turkey wild rice soup with bread and rolls on the side.

Storage and reheating instructions

Long-grain wild rice keeps its shape when frozen, rather than absorbing too much moisture - that's what makes this turkey wild rice soup great for keeping and freezing.

  • Storage: Once completely cooled, the soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Frozen: This soup can be frozen in an airtight container for up to 6 months. Soups expand when frozen, so make sure you leave 1 to 2 inches of space at the top of the container. You can also place a piece of plastic wrap against the surface of the soup before putting the lid on to prevent freezer burns.
  • Defrost: It is always best to let the soup thaw in the refrigerator for 1 to 2 days before eating it, if possible. This allows the soup to come together and the flavors to blend again. If you don't have time to thaw your turkey wild rice soup, you can put the container in a lukewarm double boiler until it thaws enough to put it in a saucepan.
  • Reheating: Place the soup in a pot that will hold the amount of soup you are heating, put the pot on medium heat and let the soup boil completely, then reduce the heat to medium-low and simmer for at least 5 minutes, add more broth or water if necessary.

Do you like cozy soups? I've got you covered with more of my favorites!

Large pot of turkey wild rice soup with small bowls in the background.

Hope you will try this turkey wild rice soup and like it! If you do, I would so appreciate it if you would take a moment to come back and leave a note below. Thank you so much! ❤️️

This super simple wild rice turkey soup will totally transform your leftover turkey. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come!

  1. Heat oil in a large saucepan or casserole dish over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic and cook for about 1 minute, stirring constantly.

  2. Add the broth, rice and bay leaf, cover and bring to a boil. Reduce the heat to medium-low, add the turkey and simmer until the rice is cooked through and tender, about 45 minutes. Remove and discard the bay leaf then stir in the parsley, salt and pepper and serve.

  • Turkey: You can substitute the cooked and ground (or grated) chicken in place of the turkey.
  • Turkey broth: It's easy to find in stores around Thanksgiving, but if you don't have access to it, just swap out the chicken broth.
  • Mushrooms: You can omit the mushrooms if you wish.
  • Creamy soup: Add up to 2 cups of heavy cream or half and half to add a creamy texture to the soup.
  • Storage: Once completely cooled, the soup can be stored in an airtight container in the refrigerator for up to 4 days.
  • Frozen: This soup can be frozen in an airtight container for up to 6 months. Leave 1 to 2 inches of space at the top of the container for expansion; you can also place a piece of plastic wrap against the surface of the soup before putting the lid on to prevent freezer burns.
  • Defrost: Thaw in the refrigerator for 1 to 2 days.
  • Reheating: Place the soup in a saucepan over medium heat and bring to a full boil, reduce the heat to medium-low and simmer for at least 5 minutes, adding more broth or water if necessary.

Calories: 280kcal

Fat: 6g

Saturated fat: 1g

Cholesterol: 79 mg

Sodium: 207 mg

Potassium: 742 mg

Carbohydrates: 20g

Fiber: 2g

Sugar: 2g

Protein: 34 g

Vitamin A: 230%

Vitamin C: 22.4%

Calcium: 52%

The iron: 2.2%

Did you make this recipe?

Leave a comment below, then take a photo and tag @thebrowneyedbaker on Instagram so I can see it!

Photograph by Lauren Grant.