Turkey and Wild Rice Soup with Garlic Oil
This comforting soup is a great way to repurpose leftover Thanksgiving turkey into something new in this twist on classic chicken and rice soup.
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This turkey wild rice soup is a cozy, hearty way to use up leftover turkey while creating a comforting one-pot meal. Made with tender wild rice, shredded turkey, kale, and a creamy broth, this soup is finished with a drizzle of garlic oil for extra depth and richness. If you’re looking for more ways to use leftover turkey, try my delicious Thanksgiving turkey meatballs or this turkey sandwich with hatch pepper apple chutney for equally comforting meals.
Why You’ll Love This Recipe
- Leftover-friendly – A delicious way to repurpose cooked turkey into a brand-new meal.
- Cozy and hearty – Wild rice, vegetables, and cream make this soup extra satisfying.
- Simple but elevated – The garlic oil adds restaurant-quality flavor with minimal effort.
Key Ingredients in This Recipe
- Turkey – This is a great way to use up leftover Thanksgiving turkey. I typically find the white meat from the turkey breast dry so I love to add it to this soup for added flavor.
- Mirepoix – A base of carrots, celery and onion are sautéed to create a flavorful base for this soup.
- Roux – Flour is cooked in fat, in this case olive oil, before the broth is added to thicken the soup.
- Rice – Wild rice is nutty with a firm texture; it’s not actually rice, it’s a semi-aquatic grass with edible grain. It can be swapped with long-grain rice in this recipe if desired.
- Garlic – I fry up some thinly sliced garlic in vegetable oil to drizzle over the top for a flavor punch and additional crispy texture.
- Chicken stock – Either store-bought or homemade chicken broth can be used in this recipe. I like to make turkey broth from the leftover bones after Thanksgiving dinner. Easily swap for the chicken broth in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the wild rice until some grains burst open — this helps naturally thicken the soup and gives it the best texture.
Swaps and Substitutions
- Turkey: Use cooked chicken or rotisserie chicken if you don’t have leftover turkey.
- Wild rice: Swap with a wild rice blend, adjusting cook time as needed.
- Kale: Substitute spinach or Swiss chard for a softer green.
- Heavy cream: Use half-and-half or whole milk for a lighter soup.
- Chicken broth: Vegetable broth works well for a slightly lighter flavor.
How to Make Turkey and Wild Rice Soup (Step-by-Step)
Heat a large saucepan over medium heat, add the olive oil and heat through. Add the celery, carrots and onions and sauté until the onion is tender, about 5 minutes.
Add the flour and stir to combine. Let the roux cook, stirring constantly, for 1 minute until it’s a pale golden brown.
Add the stock, stirring to combine. Season to taste with salt then add the rice. Simmer the soup on medium-low heat until the rice is tender and some of the grains have burst open, about 30 minutes. Stir in the shredded turkey and kale, simmering for an additional 10 minutes, until the kale has wilted. Stir in the heavy cream.
Add the vegetable oil to a small saucepan and heat over medium-low heat. Add the sliced garlic and fry, stirring occasionally until the garlic is crisp, about 5 minutes.
Ladle the soup into bowls and drizzle with the garlic oil just before serving.
How to Serve Turkey and Wild Rice Soup
- Bread: Serve with crusty bread or garlic toast for dipping.
- Salad: Pair with a simple green salad for a balanced meal.
- Toppings: Finish with extra garlic oil or freshly cracked black pepper.
How to Store Turkey and Wild Rice Soup
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the cream for up to 3 months, then add cream when reheating.
- Reheating: Warm gently on the stovetop, adding broth as needed to loosen.
FAQ – Frequently Asked Questions
Can I freeze turkey wild rice soup?
Yes, freeze the soup without adding the cream. Stir in the cream after reheating for best texture.
How do I thicken turkey wild rice soup?
Let the soup simmer longer so the wild rice releases starch, or add a splash of cream at the end.
Can I make turkey wild rice soup in advance?
Absolutely. This soup tastes even better the next day as the flavors develop.
What kind of wild rice works best for turkey wild rice soup?
Pure wild rice or a wild rice blend both work, just adjust the cooking time as needed.
Can I make turkey wild rice soup dairy-free?
Yes, skip the cream or use full-fat coconut milk for a dairy-free option.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out these:
- Thanksgiving Turkey Meatballs
- Thanksgiving Leftover Turkey Panini
- Turkey Sandwich with Apple Hatch Pepper Chili
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Turkey and Wild Rice Soup with Garlic Oil
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Ingredients:
For the soup:
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- Kosher salt, as needed
- ½ cup wild rice
- 1 pound shredded, cooked turkey meat
- 1 small bunch Tuscan kale, ribs removed and roughly chopped
- ¼ cup heavy cream
For the garlic oil:
- ½ cup vegetable oil
- 4 cloves garlic, thinly sliced
Instructions:
For the soup:
- Heat a large saucepan over medium heat, add the olive oil and heat through. Add the celery, carrots and onions and sauté until the onion is tender, about 5 minutes.
- Add the flour and stir to combine. Let the roux cook, stirring constantly, for 1 minute until it’s a pale golden brown.
- Add the stock, stirring to combine. Season to taste with salt then add the rice. Simmer the soup on medium-low heat until the rice is tender and some of the grains have burst open, about 30 minutes.
- Stir in the shredded turkey and kale, simmering for an additional 10 minutes, until the kale has wilted. Stir in the heavy cream.
For the garlic oil:
- Add the vegetable oil to a small saucepan and heat over medium-low heat. Add the sliced garlic and fry, stirring occasionally until the garlic is crisp, about 5 minutes.
For serving:
- Ladle the soup into bowls and drizzle with the garlic oil just before serving.
Notes:
Cook the wild rice until some grains burst open — this helps naturally thicken the soup and gives it the best texture.
Nutrition:
Calories: 608kcal | Carbohydrates: 20g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 527mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4233IU | Vitamin C: 5mg | Calcium: 534mg | Iron: 1mg
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This was really good, comfort food
So happy to hear it Julia!
This came out great! I had leftover roasted chicken that I added with extra kale. I added half a lemon at the end and it was perfect! Will definitely be making again
So happy to hear it! Thanks for sharing Molly! Always love adding extra kale!!