This leftover turkey wild rice soup became my favorite post-holiday rescue the first year I made it. After a big Thanksgiving, I was staring at a pile of roasted turkey and a fridge full of bits and pieces; I wanted something warm, nourishing, and not fussy. The combination of chewy wild rice, tender turkey, and a lightly creamy broth hit every note I wanted: savory, textural, and endlessly comforting. I discovered the balance of sautéed mirepoix, a modest roux, and simmered wild rice on a cold winter evening when friends dropped by unexpectedly — it stretched the meat into a generous, satisfying potful and filled the house with inviting aroma.

What makes this bowl special is its simplicity and depth. The carrots and celery soften into sweet floral notes while the onion becomes almost jammy, building the backbone of flavor. Cremini mushrooms add earthiness and a meaty counterpoint, and the wild rice contributes a nutty, toothsome bite that stands up to the broth and turkey. I often make this when I want something that feeds a crowd without a lot of last-minute fuss; it reheats beautifully and actually tastes better the next day after the flavors have mingled.

Ingredients

• Onion (1 medium, chopped): Use a yellow or sweet onion for depth; chop uniformly so it softens evenly while sautéing.
• Carrots (2 medium, peeled & chopped): I leave them in chunky coins for texture; they sweeten as they cook and complement the rice’s nuttiness.
• Celery (3 stalks, chopped): Provides aromatics and subtle bitterness that balances the creaminess; trim the base and leaves.
• Olive oil (1 tablespoon) and Butter (2 tablespoons): A mix of oil and butter gives flavor and a higher smoke point; use unsalted butter to control seasoning.
• Garlic (3 cloves, minced): Adds brightness; mince finely so it disperses without burning.
• Italian seasoning (1/4 teaspoon, or to taste): A simple herbal lift; increase slightly if you like more thyme/oregano notes.
• All-purpose flour (3 heaping tablespoons): Thickens the broth into a silky body; swap with gluten-free flour blend for GF versions.
• Chicken broth (6 cups): Use low-sodium if possible so you can control final salt levels; homemade is best but store-bought works fine.
• Uncooked wild rice (1 cup): Gives a nutty flavor and chewy texture; rinse briefly before adding if dusty.
• Cooked turkey (2 cups, shredded or chopped): Leftover dark or white meat both work; cut into bite-sized pieces for even distribution.
• Cremini mushrooms (7 ounces, sliced): Brown mushrooms add umami; sauté briefly until they release moisture before adding to the soup.
• Salt & pepper: Season at the end to taste — broth and turkey can carry salt already.
• Heavy/whipping cream (1/2 cup, optional): For a richer finish; stir in off heat or on low to avoid curdling.

Instructions

Prep the vegetables and turkey: Roughly chop the onion, carrots, and celery so they cook at the same rate. Shred or chop the turkey into bite-sized pieces. Slice mushrooms and mince the garlic. Have measuring cups and spoons ready; wild rice benefits from a quick rinse. Sauté the aromatics: In a large soup pot over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams, add the onion, carrots, and celery. Sauté for about 7 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften; you want some color but not browning. Add garlic, herbs, and flour: Lower heat to medium, stir in the minced garlic and 1/4 teaspoon Italian seasoning. Sprinkle in the 3 heaping tablespoons of flour and cook for 1–2 minutes, stirring constantly to form a light roux. This cooks out the raw flour taste and will thicken the broth. Whisk in the broth and rice: Gradually whisk in 6 cups of chicken broth until the roux dissolves and the liquid is smooth. Stir in 1 cup wild rice. Increase heat to high and bring the pot to a boil. Simmer the rice: Once boiling, reduce the heat so the pot is gently boiling and cover with the lid slightly ajar. Simmer for 15 minutes; wild rice retains a toothsome bite so expect a bit of chew when done. Add turkey and mushrooms: Stir in the shredded turkey and 7 ounces sliced cremini mushrooms. Bring back to a gentle boil, then reduce heat to a simmer and cook, covered slightly ajar, for another 15–20 minutes until the rice is tender and mushrooms are cooked through. Finish and season: Remove from heat and stir in 1/2 cup heavy cream if using. Taste and adjust seasoning with salt and freshly ground black pepper. Let rest for 5 minutes to allow flavors to settle before serving.

Storage Tips

Cool the soup entirely before refrigerating to keep texture and food safety optimal. Store in airtight containers for up to 4 days in the fridge. For freezing, portion into meal-sized containers leaving about 1 inch headspace to allow for expansion; freeze up to 3 months. When reheating, thaw overnight in the refrigerator, then warm gently on the stovetop over low heat, stirring occasionally. If the broth thickens during storage, add a splash of chicken broth or water to loosen it. Avoid bringing it to a rapid boil on reheating to prevent the cream from breaking.

Ingredient Substitutions

If you need to swap ingredients, a gluten-free 1:1 flour blend replaces all-purpose flour for a similar thickening effect; alternatively, stir a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into simmering broth to thicken. For a lighter version, omit butter and use all olive oil; reduce or skip cream and finish with a tablespoon of Greek yogurt off heat for tang. Swap wild rice for a wild rice blend or long-grain brown rice if you prefer a softer texture — note cooking times will change. Chicken or turkey sausages can replace turkey for a different flavor profile.

Serving Suggestions

Serve hot with crusty bread or sourdough for dipping and a simple green salad to cut the richness. Garnish with chopped parsley or chives for a fresh pop of color. For a heartier meal, offer buttered noodles or roasted root vegetables on the side. This soup also makes a lovely starter for a multi-course winter meal or an easy one-pot weeknight main when paired with a warm grain salad.

Cultural Background

This bowl reflects American comfort-cooking traditions of stretching roast meat into nourishing soups and stews. Wild rice, native to North American waterways and long used by Indigenous peoples in the Great Lakes region, lends a distinctly nutty flavor and grainy texture. Over time, cooks adopted wild rice into casseroles, pilafs, and hearty soups like this — marrying New World grains with European-style roux-thickened broths for a cross-cultural comfort dish.

Seasonal Adaptations

In winter, keep the original recipe but increase the Italian seasoning to 1/2 teaspoon and add a bay leaf while simmering for extra warmth. For spring or summer, lighten the broth and skip cream entirely, add fresh herbs like tarragon and parsley at the end, and swap cremini for thinly sliced summer mushrooms or even chopped zucchini. For autumn, stir in a few roasted butternut squash cubes for sweetness and color.

Meal Prep Tips

Make the base (sautéed vegetables and roux with broth) a day ahead, chill, then add rice and turkey when you’re ready to cook. You can cook the wild rice separately and add it at serving time to prevent over-softening during storage. Pack into microwave-safe containers for easy lunches; when reheating, add a tablespoon of water or broth and heat gently to restore silky texture. Label containers with date and contents — the turkey and mushroom combination freezes and reheats very reliably.

Whether you’re rescuing holiday leftovers or intentionally making a pot for chilly nights, this soup is dependable, flavorful, and full of heart. It’s the kind of bowl that invites seconds and sends everyone away content — perfect for feeding family and friends with minimal fuss.