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Creamy Leftover Turkey Wild Rice Soup

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 381kcal


  • 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!


Serving: 1g | Calories: 381kcal | Carbohydrates: 39.5g | Protein: 26.7g | Fat: 13.2g | Saturated Fat: 7g | Polyunsaturated Fat: 6.2g | Cholesterol: 66mg | Sodium: 593mg | Fiber: 3.9g | Sugar: 3g