Turkey Rice Soup

4.89 from 9 votes

Creamy Turkey Rice Soup combines leftover turkey, butternut squash, a veggie mirepoix, and wild rice with a tasty broth. The best recipe to make after stuffing yourself at holiday gatherings and it uses up leftovers too!

Course Main Dish, Soup

Cuisine American

Keyword creamy turkey wild rice soup, leftover turkey rice soup

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 572kcal

Author Sue Ringsdorf

Ingredients

For the rice:

8 oz. wild rice
3 cups lower-sodium chicken broth

For the veggies:

1/4 cup unsalted butter
4 large carrots - chopped
3 stalks celery - chopped
1 large onion - chopped
12 oz. butternut squash - or about 3 cups, chopped
4 cloves garlic - minced

Other:

kosher salt and freshly ground black pepper - to taste
1 teaspoon onion powder
1/3 cup all-purpose flour
1 teaspoon each, fresh thyme and rosemary
7-9 cups lower-sodium chicken broth - divided
4 cups shredded leftover turkey - dark and white meat
1/2 cup heavy cream

Instructions

In a medium stock pot, bring 3 cups chicken broth to a boil. Add wild rice, and reduce heat to a fast simmer (medium low heat). Place lid on tightly and cook until rice is el dente, or approximately 45-50 minutes (or possibly a few extra minutes).
Check towards the end to make sure there is enough broth and that the pan doesn't burn. You may need to add just a bit more broth. Fluff with a fork.
3 cups lower-sodium chicken broth, 8 oz. wild rice
In a large stock pot, heat butter over medium heat. Add onion, carrots, celery, and butternut squash. Sauté for 5-6 minutes or until the veggies begin to soften. Add garlic during the last 30 seconds.
1/4 cup unsalted butter, 1 large onion, 4 large carrots, 3 stalks celery, 12 oz. butternut squash, 4 cloves garlic
Add the flour and spices (onion powder, rosemary, thyme, kosher salt and black pepper). Stir for a couple of minutes to fully incorporate the flour.
1/3 cup all-purpose flour, kosher salt and freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon each, fresh thyme and rosemary
Add approximately 6-7 cups chicken broth and bring to a boil. Reduce heat to a simmer and stir until thickened, approximately 15-20 minutes.
7-9 cups lower-sodium chicken broth
Add turkey and cooked wild rice to the soup, along with the heavy cream. Let simmer for another 10-15 minutes.
4 cups shredded leftover turkey, 1/2 cup heavy cream
Let the soup rest for a bit to allow the rice to plump up. You may need extra broth for leftovers.

Notes

Storing and Freezing Soup:

STORE leftover soup in an airtight container in your refrigerator for up to four days. We usually add leftovers to meal prep containers so servings are ready to go when we're hungry.
FREEZE leftover soup in an airtight container with a freezer bag for up to three months. Thaw completely in your refrigerator and then heat up servings in your microwave or add to a stock pot and heat on your stovetop.

Nutrition