
This post, Creamy Turkey and Wild Rice Soup, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.
After too many days of leftover turkey sandwiches last Thanksgiving, I decided to try making some soup. Creamy Turkey and Wild Rice Soup is the perfect use for leftover turkey. The savory combination of the turkey with the fresh slightly crunchy of celery and carrots and the earthiness of the wild rice is absolutely delicious.
Creamy Turkey and Wild Rice Soup

Ingredients:
- 4 cups of chopped turkey
- 1.5 cups wild rice
- 2 quarts (6 cups) chicken stock
- 3 cups water
- 1 large onion, diced
- 4 celery stalks, chopped
- 3 whole carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 TBSP butter
- 1/2 cup all-purpose flour
- 1.5 cups heavy cream
- Salt and pepper to taste
Directions:
- In a large stock pot, over medium-high heat melt the butter.
- Add celery, carrots, onions, and salt and pepper, stirring and cook until the vegetables soften about 10 minutes.
- Sprinkle flour over vegetables and cook until lightly browned, 3 minutes.
- Add wild rice to saucepan and stir in the stock and water.
- Bring to a boil.
- Reduce heat to low-medium and simmer, stirring occasionally until vegetables are tender about 30 minutes.
- Stir in turkey and simmer until wild rice is tender about 10 minutes.
- Stir in heavy cream and salt and pepper.

I like to serve the creamy turkey and wild rice soup with a grainy roll.
What do you do with your leftover Thanksgiving turkey?
Have a great day!
Brandi
This post may or may not contain referral links. Please read my disclosure policy here.
Ingredients
- 4 cups of chopped turkey
- 1.5 cups wild rice
- 2 quarts (6 cups) chicken stock
- 3 cups water
- 1 large onion, diced
- 4 celery stalks, chopped
- 3 whole carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 TBSP butter
- 1/2 cup all-purpose flour
- 1.5 cups heavy cream
- Salt and pepper to taste
Instructions
- In a large stock pot, over medium-high heat melt the butter.
- Add celery, carrots, onions, and salt and pepper, stirring and cook until the vegetables soften about 10 minutes.
- Sprinkle flour over vegetables and cook until lightly browned, 3 minutes.
- Add wild rice to saucepan and stir in the stock and water.
- Bring to a boil.
- Reduce heat to low-medium and simmer, stirring occasionally until vegetables are tender about 30 minutes.
- Stir in turkey and simmer until wild rice is tender about 10 minutes.
- Stir in heavy cream and salt and pepper.
Looking for more main dishes? then check out my Recipes: Main Dishes board on Pinterest!

Leave a Reply