This soup is full of comforting spices, cream cheese, leftover turkey, mushrooms, and more. Every bite is flavorful, rich, and bowl-licking good.
Turkey Wild Rice Soup
You’re going to love this delicious and comforting soup recipe. Using leftover turkey, this wild rice soup hits the spot and helps to clear some space in the fridge!
Making this soup can feel a bit time consuming, but that’s mostly because it smells so fantastic you have to find small snacks to enjoy while waiting patiently.
The wait for this soup is worth it though because in the end, you get the best fall soup of your life, and that’s saying something. Especially when it’s coming from me- a girl who loves soups! But my zucchini corn chowder is also a great fall soup recipe to try too.
Creamy Turkey Wild Rice Soup Ingredients
- Butter: This will add a depth of flavor and help to cook the veggies down in the initial steps.
- Veggies: We’ll use mushrooms, onion, celery, and carrots to make this tasty soup.
- Seasonings: garlic, lemon juice, Italian seasonings, salt, pepper, rosemary, and nutmeg all help to season this soup so that every bite is well-flavored. The nutmeg is a special secret ingredient I add to a lot of my creamy soups.
- Chicken Broth and Water: This is the liquid base of the soup, but you can use 6 cups of chicken broth instead of broth+water.
- Wild Rice: We need 2 of those 4.3oz boxes of Rice a Roni (not the seasoning packet, just the rice).
- Cream Cheese: 4 ounces of SOFTENED cream cheese will add the thick and creamy thing we’re wanting. You’ll notice the color of the soup change as soon as the cream cheese beings dissolving.
- Milk: Thinning the soup just a tad while adding a little more richness in flavor.
- Turkey: Grab some leftover turkey from your Thanksgiving bird and chop or shred it and set it to the side, you won’t need it until you’re close to the end of this recipe.
What you’ll need to make this turkey rice soup recipe
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Tips for making leftover turkey soup
While you don’t “have” to use leftover turkey to make this recipe, I just so happened to have some on hand after we ate our dry brined roasted turkey.
You could use the thick-cut deli turkey or even chicken if a giant roasted turkey isn’t in your future anytime soon. Either way- it’s a soup that craves the meaty chunks throughout.
When you go to add the cream cheese to the soup, make sure that it’s already pretty softened. Just leaving it at room temperature while you’re prepping and getting up to that point is sufficient.
Using colder cream cheese is do-able but may result in floating white bits of undissolved cream cheese that are hard to explain unless you see them. They look a little unappetizing but the soup still tastes good.
FAQ’s about turkey rice soup
Absolutely! You can use heavy cream, half and half, dairy free milk (like almond or soy), or even evaporated milk depending on what you have on hand. It’s really just being added to help thin the soup just a tad as the creaminess mostly comes from the cream cheese.
If you plan on freezing this soup and reheating it later then I recommend not adding the dairy (cream cheese or milk) until after it’s thawed and is ready to be eaten for real. This will help to keep it at its best and prevent the dairy from separating during the reheating process.
How to Make Creamy Leftover Turkey Wild Rice Soup
Combine 2 tablespoons butter, mushrooms, and onions in a large pot over medium heat for 5 minutes until browned, stirring often.
Add in the carrot and celery and cook for an additional 5 minutes.
Add in the garlic. Stir 30 seconds until fragrant.
Stir in the Italian seasonings, salt, pepper, fresh rosemary, nutmeg, and lemon juice.
Make a well in the center of the pot by pushing everything to the sides. Add 2 tablespoons butter and allow to melt. Add the flour in the center and then stir to combine.
Add in the chicken broth and water and whisk until the flour is dissolved.
Bring the mixture to a boil. Add in the rice from the Rice a Roni boxes. NOT THE SEASONINGS!
Reduce the heat and let the soup simmer for 20 minutes, stirring every so often.
Add in the turkey and cream cheese and stir until the cream cheese has been fully incorporated.
Turn the heat off and slowly stir in the milk.
Serve and enjoy.
Other great recipes worth checking out
- Pumpkin Pancakes with Butter Pecan Syrup
- Pan Fried Tilapia and Green Beans
- Pumpkin Spice Coffee Creamer
- DIY Hot Chocolate Bombs
- Chocolate Peanut Butter Popcorn
- Smoked Salmon and Spinach Quiche
Creamy Leftover Turkey Wild Rice Soup
- 4 tbsp butter, divided
- 8 oz chopped mushrooms
- 2 large carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic
- 2 tsp lemon juice
- 1 tsp Italian seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Fresh rosemary, chopped
- 1/4 tsp Nutmeg
- 32 oz chicken broth
- 2 cups water
- 2 4.3oz Wild Rice Rice-a-Roni boxes (just rice, not seasoning packets!)
- 4 oz cream cheese, softened
- 1 cup milk
- 2 cups Leftover cooked turkey, shredded or chopped
- In a large pot over medium heat, combine the butter, mushrooms, and onions. Cook for 5 minutes, stirring often, until soft and browned.
- Add in the carrot and celery. cook another 5 minutes.
- Add in the garlic, stir 30 seconds until fragrant.
- Add in lemon juice, Italian seasonings, salt, pepper, fresh rosemary, and nutmeg. Stir to combine.
- Make a well in the center of the pot, add 2 tbsp butter and melt. Add flour and stir until everything is well coated.
- Add in the chicken broth and water. Whisk until combined and flour looks dissolved.
- Bring to a boil. Add rice from boxes. We don't need the seasonings packets! Reduce heat and simmer 20 minutes. Stir every so often to mix it around.
- Add in turkey and cream cheese and stir until the cream cheese has been fully incorporated.
- Turn off heat. Slowly add in the milk, stir to combine.
- Serve and enjoy.