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leftover turkey wild rice soup in a Dutch oven
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Leftover Creamy Turkey Rice Soup

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!
Course dinner, lunch
Cuisine American
Keyword leftover turkey rice soup, leftover turkey soup, turkey and wild rice soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cups
Calories 266kcal
Author Brandi Crawford

Equipment

Ingredients

Instant Pot Wild Rice

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

Serving: 1cup | Calories: 266kcal | Carbohydrates: 12g | Protein: 24g | Fat: 11g