As I sit and type this post, I’m on the couch with my computer on my lap, snuggled next to my oldest son. It’s a rare moment of one-on-one time, as his younger brothers are building train tracks nearby but are not demanding my attention. Gibbs came home from school early this afternoon with a fever, and I’ve been in classic caretaker mode ever since: soft blankets for cuddling, a favorite movie on the television, and warm turkey soup bubbling on the stove.
When we become adults, there are so many unknowns as we navigate our way through parenthood. I often pick up the phone and call my mom to ask for her advice when I’m struggling with something; but even in the moments that I’m not actively seeking her guidance, I find myself defaulting to the behaviors that she modeled. And when my babies are sick, I do as Mom did: nourish their bodies with love, gentle, comforting food, ginger ale, and ice chips!
I originally created this recipe as a simple way to use up leftover chicken or turkey from previous meals. I really don’t like to throw away food, so I’m constantly dreaming up new ways to repurpose the same old stuff — and soups are about as easy as it gets!
The hearty and satisfying wild rice, broth, and veggies make this turkey soup a filling option for cold nights. It reminds me so much of the chicken noodle soup that Mom always gave us when we were sick, and my own boys have come to love it as well.
While extra chicken works great as a substitute in this soup, I wanted to share the recipe with you today because it’s perfectly well suited for a post-Thanksgiving meal. After a busy holiday full of rich food and hours spent in the kitchen, this turkey soup is a lighter option to take advantage of leftover meat while only requiring 15 minutes of prep! It’s the antidote to all of life’s problems — whether you’re nursing a sick child, in need of some comfort, or just trying to feed your family on a busy weeknight. Mom always knows best!
Wild Rice and Leftover Turkey Soup
Prep
Cook
Total
Yield 4 (2-cup servings each)
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 cans (14.5 ounces each) chicken broth*
- 2/3 cup wild rice blend
- 2 ½ cups water
- 4 carrots, chopped
- 4 celery stalks, chopped
- 8 ounces cooked, diced leftover turkey (or chicken)
Instructions
- In a large pot, heat oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften (about 3 minutes).
- Add chicken broth, rice, and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes.
- Add carrots and celery. Return to a boil; reduce heat to low and simmer uncovered until vegetables are tender (about 10-15 more minutes). Stir in cooked turkey and simmer just until heated through.
- Season soup with salt and pepper, to taste.
- Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
*You can substitute with 4 cups of homemade turkey or chicken stock
Cooking for Two? The soup keeps well in the refrigerator for at least a few days, so you can enjoy leftovers for lunch. If you prefer, you can also freeze half of the soup once it has completely cooled. The meal will be ready for you at a later date when you need an easy supper!
Oh my , that looks so comforting Blair ! I love soups with an addition of rice or noodles … kids love them too. Great way to use up leftover turkey 🙂
Thanks, Ruwani!
Looks great, but the sodium amount really leaped out at me. Where does all that salt come from? The chicken stock? Surely not the turkey or any other ingredients.Low-sodium broth might be the answer ….???
Hey, Lizzie! Yep, I think the sodium must be the broth. I would opt for low sodium and then just season to taste from there. 🙂
This is delicious soup. I opted for low-sodium chicken broth, seasoned to taste … and then, voila! Feeling a bit “under-proteined” I put a soft-poached egg in each bowl just before serving. Wowzers was it ever good!
Awesome! So glad that you enjoyed it, Lizzie!
This Looks Delicious! How Could I make This In The Slow Cooker?
Hi, Susana! Yes, I think that you could make it the slow cooker, although I have never tried it myself. I would put all of the ingredients in the slow cooker and cook on low for 4-6 hours (or until the rice is cooked through). Let me know if you give it a shot! 🙂
This is such a delicious way to use up leftovers! I loveee wild rice in soups and this looks so simple and delicious!
Thanks, Kristy! Simple and delicious is exactly right!
Do I use already cooked rice?
Hi, Stephanie! Nope, in this recipe there’s no need to cook the rice first. You can just put the uncooked rice in the pot and it will absorb some of the liquid and cook with the rest of the soup! 🙂
Love this recipe on using cooked turkey! I was freaking out on a really great recipe to use all of this cooked turkey and so glad I landed on your page. Keep going girl!!
Excellent! I hope that you enjoy it, Ileana!
Wow, Blair! It was just perfect! Thank you so much. I also added baby portobello mushrooms, no celery, and then fried some garlic and poured it into the soup towards the end…delicious! Hope you have a blessed Christmas! Thank you for sharing!
Hi, Seda! I’m so glad that you enjoyed it! Your changes sound delicious as well. Thanks for letting me know!
This is an excellent recipe and a nice alternative to the typical “turkey and barley soup” that we always make from leftover turkey. I actually cooked the turkey for the first time this Christmas and used a “dry-brine turkey” recipe I found on Pinterest, lol. The turkey came out SUPER moist and delicious and my brother’s g/f commented that it was better than her dad’s, which he cooks in a fryer. Anyways, I added a giant green jalapeno peeper to the turkey stock I made with the leftover bones (after pulling the turkey off) as well as the skins of the onion, as I heard this contains most of the flavor. To the soup itself I added a couple ripe tomatoes (I peeled the skin from), a few red potatoes and a cup of fresh and some sweet corn from the cob. I doubled the recipe and added about SIX cups cubed turkey. It should be good for the family pot-luck I’m attending the 27th!
Heather, I’m coming to YOUR house for Thanksgiving next year! That turkey sounds perfect! Your homemade stock and your additions to the soup recipe must be delicious as well. Thanks so much for sharing your ideas, and enjoy! 🙂
I notice the recipe calls for garlic, but the instructions don’t indicate when to add it. I assume after the onions have softened?
Sorry, just like to make sure I follow it correctly because I’m known for screwing things up when I go it alone!
Thanks 🙂
Hi, Michelle! Sorry about that! Thanks for letting me know about the mistake. 🙂 I updated the recipe to add the garlic into the instructions. You want to put it in the pot with the onion at the beginning. 🙂
Enjoy!
Excellent, thank you!! Very excited to try this recipe for supper tonight!
You’re welcome! Enjoy!
This recipe is great- my soup is fabulous! I used mostly the stock from boiling the turkey carcass and added just a bit of chicken broth. I did have to use 2 chicken bouillon at the end. It tastes better than any soup I’ve made thus far. Thanks!
Yay! So glad that you enjoyed it, Kim! I’m sure your homemade broth is amazing!