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close up look at turkey soup with wild rice and mushrooms in a white soup bowl.
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5 from 5 votes

Turkey Rice Soup

Turkey and Wild Rice Soup is the perfect way to use up leftover turkey! This one pot creamy turkey soup recipe is delicious, comforting, hearty and will fill you right up!
Course Soup
Cuisine American
Keyword turkey and wild rice soup, turkey wild rice soup
Prep Time 10 minutes
Servings 4
Calories 352kcal
Author Trish - Mom On Timeout

Ingredients

  • 2 tablespoons olive oil
  • 1 large carrots peeled and diced
  • 1 stalks celery chopped
  • ½ large yellow onion diced
  • 1 cup mushrooms chopped or sliced
  • 2 teaspoons Italian seasoning
  • teaspoons garlic salt
  • 3 tablespoons all purpose flour
  • 3 cups turkey broth or stock (can use chicken broth)
  • cup wild rice uncooked
  • cups cooked turkey shredded or cubed
  • 3 tablespoons heavy cream or half and half, optional

Instructions

  • In a large pot, heat up the olive oil over medium high heat. Add in the carrots, celery, and onion. Cook 2 to 3 minutes or until the onions are translucent and the carrots and celery are softened around the edges.
  • Add in the mushrooms, Italian seasoning, and garlic salt. Stir everything together and lower the heat to medium low.
  • Whisk in the all-purpose flour and cook for 4 minutes on medium low heat or until all the vegetables are thoroughly coated in the flour and fork tender. Stir occasionally so that nothing burns. This extra cooking will allow the soup to thicken up later.
  • Pour in the turkey broth and wild rice and bring to a boil on medium high heat. Reduce to a simmer on medium low heat.
  • Cover and let simmer for 40 to 50 minutes or until the wild rice has cooked through and is tender. Uncover and take soup off of heat.
  • Stir in leftover turkey and heavy cream. Let sit for 3 to 5 minutes or until the turkey is heated through. It shouldn’t take long. If needed, place the soup back on low heat until the turkey is heated.
  • Ladle into bowls and serve warm.

Notes

Storage Information
Refrigerator: You can store this Turkey and Wild Rice Soup in the refrigerator. If you used leftover turkey, make sure your leftover turkey hasn’t been stored in total for more than 3-4 days. The same amount of time goes for cooked rotisserie chicken, pulled pork, or shredded beef if you decided to substitute any of that.
Freezer: Let the soup cool completely before transferring to a freezer safe airtight container. Good for up to 3 months.

Nutrition

Calories: 352kcal | Carbohydrates: 21g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1634mg | Potassium: 494mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3272IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg