This Leftover Creamy Turkey Wild Rice Soup is a great way to use up any remaining turkey carcass you have on hand. The entire dish is made in one pot with veggies and hearty ingredients. It's freezer-friendly and perfect for meal prep, too!
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I make soup using leftovers or random things in my fridge all of the time. If you have the soup basics: carrots, celery, onion, and broth you have soup! You can even swap out those veggies for whatever you have. It's so simple.
Table of Contents
What Spices to Use
- Thyme
- Oregano
- Salt
- Pepper
Feel free to add in any of your favorites!
How to Cook Wild Rice
Rinse the rice first. I like to rinse it in a mesh strainer.
I like to use my Instant Pot because it's full proof. If using the Instant Pot add 2 cups of rice along with 4 cups of water to the pot. Pressure cook for 30 minutes with a manual release of steam.
For stovetop, follow the instructions on the packaging.
You can also buy pre cooked, packaged wild rice that you microwave.
How to Store the Turkey Prior to Using it in the Recipe
If you plan to use the leftover turkey within a few days, store it in the refrigerator (3-4 days). For longer-term storage, freeze the turkey. Frozen cooked turkey can be stored safely for up to 2-6 months.
If the turkey is in the refrigerator, take out the portion you need for your creamy turkey wild rice soup. Allow it to come to room temperature for about 20-30 minutes. Starting with turkey at room temperature promotes even heating during the reheating process. This helps prevent the turkey from becoming overly dry in some areas while others remain cold.
What Vegetables to Use
- Carrots
- Celery
- Onions
- Greens (like spinach, kale, collards, etc.)
How to Make Leftover Creamy Turkey Rice Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a Dutch oven or large soup on medium-high heat. Add olive oil, carrots, celery, and onions. Saute for 3-4 minutes or until translucent and fragrant.
- Add in the garlic and stir for 1-2 minutes.
- Add in broth, cooked rice, cooked turkey, thyme, oregano, milk, heavy cream, cream cheese, lemon juice, lemon zest, Better than Bouillon, spinach, salt and pepper to taste. Stir to combine the ingredients.
- Adjust the heat to medium and simmer.
How to Make it Creamy
I like to use a combination of milk (you can use any, including something like almond milk), heavy cream, and cream cheese.
How to Make it Dairy Free
You can substitute milk and heavy cream for coconut milk if you wish. I find full fat works best.
How to Cook Turkey Breast
If you don't have any leftover turkey breast, and you just want to make this recipe check out my Air Fryer Turkey Breast and Instant Pot Turkey Breast Recipes.
Substitutions and Add-ins
- Mushrooms
- Peas
- Kale
- Green Beans
- Rosemary
- Sage
- Parsley
- Grated Parmesan
- Cheddar
- Swiss
- Bacon
- Chopped almonds or pine nuts
- Cranberries
- Hot Sauce
How Long Will it Last in the Fridge
It will last in the fridge for 3-4 days, tightly covered.
How to Reheat
You can reheat the soup in the microwave or on the stove.
Freezer Tips
I like to freeze this soup using these soup molds from Amazon. I defrost them overnight or using this Crockpot warmer.
More Leftover Recipes
Leftover Turkey Nachos
Turkey Bone Broth
Leftover Ham and Cheese Panini
Leftover Turkey Chili
Turkey and Cheese Sliders
More Turkey Recipes
Smothered Turkey Wings
Baked Turkey Wings
Air Fryer Turkey Legs
Air Fryer Turkey Wings
Air Fryer Turkey Breast
Cajun Spiced Roasted Turkey
Instant Pot Turkey Breast
Stuffed Turkey Legs
Slow Cooker Turkey Legs
Traeger Smoked Turkey
More Soup Recipes
Chicken Lasagna Soup
Sweet Potato Soup
Autumn Butternut Squash Soup
Buffalo Chicken Soup
Keto Broccoli Cheddar Soup
Leftover Creamy Turkey Rice Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
Instant Pot Wild Rice
- 2 cups wild rice
- 4 cups water
- ¼ teaspoon salt
Turkey Soup
- 1 teaspoon olive oil
- ½ cup celery
- ½ cup onion
- ½ cup carrots
- 3 garlic cloves, minced
- 3-4 cups cooked turkey I cut it into cubes. You can also shred.
- 4 cups broth I used chicken broth.
- 1 teaspoon Better Than Bouillon Chicken Flavor Optional, adds immense flavor.
- 1 fresh lemon Zest and juice of the full lemon; use less if you don't want lemon flavor.
- ½ teaspoon thyme
- ½ teaspoon oregano
- Salt and pepper
- 3 cups spinach or mixed greens
Make it Creamy
- 1 cup milk You can use any, including something like almond milk.
- ½ cup heavy cream
- 1 ounce cream cheese
Instructions
Instant Pot Wild Rice
- If you don't have an Instant Pot you can cook the rice on the stove following the instructions on the package.
- Rinse the rice. I like to use a mesh strainer.
- Add the rice, water, and salt to the Instant Pot. Cook for 30 Minutes on Manual > Pressure Cooking.
- When the pot indicates it has finished, allow the steam to release naturally for 15 minutes.
Turkey Soup
- Place a Dutch oven or large soup on medium-high heat. Add the olive oil, carrots, celery, and onions. Saute for 3-4 minutes or until translucent and fragrant.
- Add in the garlic and stir for 1-2 minutes.
- Add in the broth, cooked rice, cooked turkey, thyme, oregano, milk, heavy cream, cream cheese, lemon juice, lemon zest, Better than Bouillon, spinach, salt and pepper to taste. Stir to combine the ingredients.
- Adjust the heat to medium and place the lid on the pot. Simmer for 15-20 minutes until the soup is hot and the ingredients are well combined.
- Cool before serving.
Notes
- You can substitute milk and heavy cream for coconut milk if you wish. I find full fat works best.
- If you omit the cream and cream cheese and use milk instead, it will alter the texture of the soup. The ingredients used above are for a creamy soup texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Maria says
I made this with my leftover Thanksgiving turkey and it was delicious and came together super fast! I don’t have an instapot but I used my rice cooker to cook the rice, which turned out perfectly. It’s a really forgiving technique and I was able to make some minor swaps (milk instead of cream, adding green beans to supplement less spinach) and it still turned out perfect. This will definitely be an annual post-holiday dish, or anytime of year with leftover rotisserie chicken. 🙂
staysnatched says
Yes! Perfect with rotisserie chicken.
Kristen Cosentino says
This recipe is AMAZING! It uses ingredients I typically have around after thanksgiving so bad to buy very minimal ingredients to make it. It’s so creamy, delicious, and satisfying. I’ll definitely save this for future use of leftovers too!
staysnatched says
Yes! This is perfect for any meal!
Keri says
FABULOUS! On day 3 of leftover turkey it was time for a change. All the leftover veggies that weren’t used for Thanksgiving went into this soup. Carrots, celery, mushrooms, spinach, greens.. you name it. And it is perfect. My fridge is happy and so is my family. Highly recommend!
staysnatched says
I love that idea!
Jahari Jacobs says
made this tonight with our leftover turkey, added in turkey bones for flavor while cooking and it was delicious!
staysnatched says
Yay! I'm so glad you enjoyed the soup.
Trista says
First of all, I cannot believe I am just now making rice in the instantpot. I should honestly be ashamed because Brandi has told us how much easier it is! It was cooked perfectly following her steps. While the rice was cooking, I prepped the vegetables and everything came together so quickly. I froze most of the recipe using Souper Cubes, but I had to taste it after I finished cooking. It is SO DELICOUS. I had it last night, for lunch today, and I'm going to have it again tonight. A great soup with a bunch of veggies, you can't beat it!
staysnatched says
Yes! I totally agree with you!
Mike says
Made this tonight using leftovers. I used the bones to make broth and added the little bit of gravy we had left to make it extra creamy. Came out fantastic!!! Thanks for the recipe!!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Shaundrika Stevenson says
Wow! This was so easy to make and came out so delicious! Everyone in my family even the picky eaters enjoyed this meal! So happy I found your site been loving these healthy meal options that also taste delicious!! Thank you <3
staysnatched says
You're welcome! I'm glad you enjoyed it!
Shauna says
Made for dinner! I subbed chicken for the turkey but followed everything else. I also cooked in my instant pot. The spinach is a really great add in to this soup. It was really good and it made a ton of servings, so I’ll be eating it all week!
staysnatched says
Yay! Great meal prep recipe.
Jacqueline says
made this this weekend, such a hit with the family. made a few veggie swaps and used chicken thighs instead. and still turned out great. A lot of her recipes are versatile and you never have to sacrifice flavor because of it.
TIP: Always read the entire blog, answers a lot of "questions"
staysnatched says
Thank you for sharing that I always answer questions in the post!
Janna Rogers says
Comfort in a bowl! I was ready for soup since it’s getting cooler & I have had a cold. This hit the spot! I threw in zucchini, squash, and kale. Leftover grilled chicken worked well also! I enjoyed the freshness of the lemon juice and zest, don’t skip that step! Next time I will try the creamy version!
staysnatched says
I'm so glad you enjoyed it.
Amanda Blank says
It’s getting cold out so I started looking into soup recipes and decided on this one. LOVED it. Didnt have turkey so I just used a little over a pound if chicken breast and it turned out great. So glad I made this!
staysnatched says
Such a great one to add chicken to.
Jess says
A hearty, easy and delicious recipe! We used our Thanksgiving leftovers and added Kale and this recipe is perfect!
staysnatched says
Yum that sounds so good!
Emily says
This is the perfect recipe to breathe new life into thanksgiving leftovers!! And possibly even better than the original feast! So much flavor - don’t skip out on the better than bouillon or lemon!
staysnatched says
those are star ingredients for sure!
Victoria says
Made this to use the last of the leftover turkey and man oh man was this delicious!!! Added some chili flakes and cayenne pepper to give it a little spice but it was perfect just the way it was! My whole fam loved it and asked for seconds. Thanks so much 👏🏼👏🏼👏🏼
staysnatched says
You're welcome! I'm glad you enjoyed it.
K. Sam says
This came out amazing, even with me letting pressure release too long on rice. The flavors are Bomb. And I tried the rice instructions on Jasmine rice for another dish & it was the first time my rice came out perfect. Other Instantpot recipes had rice wayyy too crunchy. Sorry for long post but thank you so much.
staysnatched says
I'm so glad you enjoyed it!
Lydia says
Made this with my leftover thanksgiving turkey and it did not disappoint. Brandy does it again. I have enough to freeze for the winter in my souper cubes
staysnatched says
I'm glad you enjoyed it!