Print

Leftover Turkey Wild Rice Soup Recipe

Leftover Turkey Wild Rice Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Use up your leftover Thanksgiving turkey in this creamy wild rice soup recipe, all done in the slow cooker as a dump-and-set recipe. It’s easy to make, super flavorful, and the kind of cozy, nutritious, and light meal you need after the holidays!

Ingredients

Cooked Turkey:

2-3 cups

Carrots:

3 medium, diced

Celery:

2 stalks, diced

Onion:

1 small, diced

Chicken Stock:

6 cups low sodium

Turkey Gravy Packet:

0.87 ounce (1 envelope)

Onion Powder:

1 teaspoon

Garlic Powder:

1 teaspoon

Poultry Seasoning:

1 teaspoon

Salt:

1 teaspoon

Black Pepper:

1 teaspoon

Long Grain & Wild Rice:

4.3 ounces (Rice A Roni, discard seasoning packet)

Heavy Cream:

3/4 cup

Parsley:

optional for garnish

Instructions

  1. Add Ingredients: To the basin of a 6-quart slow cooker, add the cooked turkey, diced carrots, celery, onion, stock, and seasonings.
  2. Cook: Cover and cook on LOW for 6 hours or HIGH for 4 hours.
  3. Add Rice: One hour before the cook time is up, add the rice to the slow cooker and stir. Continue cooking.
  4. Finish and Serve: Right before serving, stir in the cream and adjust salt & pepper if needed. Ladle into bowls, garnish with parsley, and serve.

Notes

  • You can use leftover turkey, chicken, or rotisserie chicken.
  • If using chicken, use a packet of chicken gravy.
  • If you prefer regular rice, rinse it and add one cup in place of the Rice A Roni.
  • Store leftovers covered in the fridge for up to 3 days.
  • Soup freezes well; freeze in portions and store for up to 3 months.
  • Slow cookers vary; adjust cooking times as needed.

Nutrition

Find it online: https://lauracooks.com/leftover-turkey-wild-rice-soup-recipe/