Warm and comforting, this Turkey and Wild Rice Soup uses leftover turkey to make a healthy and hearty soup. You can use heavy cream or coconut milk to make the soup creamy.
I love a good hearty and healthy bowl of soup in the winter time. A good bowl of soup feels like you're eating something substantial without feeling disgusting afterward. I'm also a huge fan of wild rice. Wild rice is like the second cousin once removed from white rice because it's actually not rice at all. True wild rice is grown from an aquatic grass called Zizania palustris. Who knew? Wild rice is delicious plain or in a harvest bowl salad like at sweetgreen.
There's a fascinating article in America's Test Kitchen about man-made rice paddies that grow wild rice and real wild rice. Apparently, I've been buying inauthentic wild rice for quite some time.
Anyway, back to the soup. This soup uses leftover turkey to create a healthy, nutrient-packed soup everyone will love. The best part is that it doesn't have any heavy cream!
Why You Need This Soup in Your Life
- Use that leftover turkey or chicken. I love not wasting food. I also like not having to eat the exact same meal over and over again. This soup is new without having to start from zero.
- Creamy without using heavy cream. The creamy part of this soup comes from a can of coconut milk. No heavy cream required!
- Chocked full of good vegetables. Hello, carrots, onion, celery, sweet potatoes and mushrooms!
Want to Save This Recipe?
Enter your email below, and I'll send it to you. Plus, you'll get delicious new recipes from me!
By submitting this form, you consent to receive emails from Worn Slap Out
I love thickening soups with other healthier ingredients rather than cream. The pumpkin soup uses coconut milk like this recipe. There's also the roasted butternut squash soup and my favorite ginger carrot soup that uses the creaminess of potatoes to thicken the soup. Finally, the natural creaminess of cannellini beans makes the orzo soup with sausage and spinach creamy dreamy.
There are so many other soup options to try if you love the texture of this soup!
Jump to:
Ingredients You'll Need
Here's what you'll need to make this leftover turkey and wild rice soup:
- olive oil
- onion
- carrots
- celery
- garlic
- Italian seasoning - this provides extra flavor for the soup
- vegetable stock or chicken stock
- unsweetened coconut milk - not to be confused with coconut cream (that's the sweet stuff for
- uncooked wild rice
- bay leaf
- baby bella mushrooms - you could also use cremini mushrooms, too!
- sweet potato - added health
- cooked turkey - hooray for using leftovers!
- salt + pepper
The recipe card below has the full measurements and directions!
How to Make Turkey & Wild Rice Soup
This turkey and wild rice soup is not laborious by any means. Follow these simple instructions, and you'll have yourself a mighty fine meal!
- Step 1: Heat olive oil in large stock pot or Dutch oven. Cook onion, carrots, and celery under crisp-tender.
- Step 2: Add the garlic and Italian seasoning. Cook for a minute until fragrant.
- Step 3: Add your stock and coconut milk. Bring to a boil.
- Step 4: Add sweet potatoes. Cover and lower heat to a simmer for about 15 minutes.
- Step 5: Add mushrooms and leftover turkey continue simmering for another 10-15 minutes.
- Step 6: Garnish with parsley (optional) and serve with crusty bread!
I like to serve this soup with a crusty baguette and a simple salad, like an apple and candied pecan salad or a spinach salad with mandarin oranges.
To add a bit more crunch, try these cornbread croutons. They really make the soup taste like a meal!
Worn Slap Out? Try These Time Saving Tricks
If you're looking for some time-saving tricks because you want soup but don't want to go through the hassle of chopping, I like to take some shortcuts.
- Buy frozen mire poix - You can get a pack of frozen carrots, onions, and celery in the frozen section of your grocery store. You can sauté the mixture directly from their frozen state.
- Buy pre-sliced mushrooms - I like Baby Bella, but any sliced mushrooms will do. I buy pre-sliced mushrooms 99% of the time.
These tricks will save you a few minutes, and a few minutes is a few minutes!
Storage
This soup will keep fresh for 2-3 days, depending on how long your leftover turkey has been around.
To freeze -- place the soup in a freezer-safe bag. I store soup on its side for easy storage and double-bag just in case. The soup will stay fresh in the freezer for 2-3 months.
More Easy Turkey Recipes
- Turkey and Cheese Crescent Rolls - so crazy easy and delicious for everyone in our house. Somehow these bring drier turkey back to life.
- Turkey and Dumplings - you could easily sub in turkey without any problem!
- Turkey and Black Bean Chili - again, this is made for chicken but turkey would be just as delicious!
- Leftover Turkey Carnitas - I'm not sure why I don't ever think of turning turkey into a tex-mex situation, but this is brilliant.
Soup & Salad Recipes
Try these other soup and salad recipes you'll love.
Favorite Turkey & Chicken Recipes
There are so many delicious chicken and turkey recipes you could explore. In most recipes, turkey can easily be subbed for chicken or vice versa!
Leftover Turkey and Wild Rice Soup
Ingredients
- 1 Tablespoon olive oil
- 1 small white onion peeled and diced
- 2 medium carrots diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 6 cups vegetable stock or chicken stock
- 1 14-ounce can unsweetened coconut milk
- 1 cup uncooked wild rice
- 1 bay leaf
- 8 ounces baby bella or cremini mushrooms sliced
- 1 large sweet potato peeled and diced
- 2 cups cooked turkey cut in small pieces
- fine sea salt and freshly-cracked black pepper
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add onion, carrots, and celery and sauté for 5 minutes until onions are soft and translucent. Stir in the garlic and Italian seasoning. Cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Bring to a boil. Then add in the vegetable stock, coconut milk, wild rice, and bay leaf. Reduce heat to a simmer and cover.
- Add sweet potato, mushrooms, and turkey, simmering for an additional 15 minutes or until the potatoes and wild rice are cooked (don't forget wild rice will be al dente).
- Taste and season with salt and pepper. Enjoy!
Let Me Know What You Think!