Extra-creamy and loaded with wild rice, turkey, and plenty of comfort, this turkey wild rice soup is the easiest way to use up that leftover Thanksgiving turkey!
Conquering those turkey leftovers part TWO! It’s soup time.
Okay, so believe it or not guys, I actually did not even HAVE that much leftover turkey from Thursday. And that’s kind of ridiculous because of the fact that we roasted not one, but TWO 20-pounder birds on Thanksgiving. That’s forty pounds of meat which apparently is just enough for Thanksgiving dinner to feed 22, a few sandwiches, and two batches of turkey wild rice soup.
I might be experiencing a shortage of turkey leftovers but believe me, there is definitely no shortage of everything ELSE! I’m currently drowning in mashed potatoes, cranberry sauce, and cornbread stuffing.
Just to clarify: drowning in cornbread stuffing is A-OK in my book. I could eat that stuff for daaaaays! And I totally have.
Also, my jeans totally hate me right now.
Okay, before I lose you, we should probably discuss this turkey wild rice soup. The Thanksgiving Leftovers soup we’ve all been waiting for! We already covered the sandwich portion of what to do with leftovers and now it’s soup time!
There’s definitely nothing fancy or complicated about this soup. It’s just a simple, good ‘ol nostalgic turkey soup that my family has been making some version of for years after every Thanksgiving. It’s our tradition and totally one of my faaaaavs.
Leftover diced turkey, a few veggies, and wild rice get thrown into the soup pot with a bunch of broth (high five, if you use homemade turkey stock!) and a liiiittle bit of cream, because it’s so good. ♥
Sometimes my family shake things up a little bit and adds pasta to this soup instead of rice, but I actually prefer the wild rice better. I might actually be turning into a rice person if you can believe that!
P.S. For living proof of that statement, check back with me on Thursday. 😉
For now, let’s sip on some Thanksgiving Leftovers soup shall we? It could possibly even be better than the original thing.
Maybe. I need to go eat some more cornbread stuffing to confirm that statement.
- 1 cup small-diced carrots
- 1 medium onion, diced
- 1/2 cup small-diced celery
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup white whole wheat flour
- 5 cups chicken OR turkey broth
- 2 cups cooked wild rice
- 3 cups cooked diced turkey
- 2 cups kale, roughly chopped
- 1 cup half-and-half cream, warmed
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- In a large stockpot over medium-high heat, saute carrots, onion, celery, and garlic in butter until just tender, about 5 minutes. Quickly stir in flour until combined then slowly stir in broth, a little at a time, until mixture is smooth and lump free. Add wild rice and turkey to broth and bring soup to a simmer, stirring occasionally until vegetables are tender, about 10 minutes.
- Reduce heat to medium-low and add kale, warmed half-and-half, and parsley to soup, gently stirring to combine. Season soup with salt and pepper to taste and let stand 5 minutes to allow the kale to wilt slightly. Serve soup hot!
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
Let’s go to soup TOWN! ♥