Leftover Turkey & Wild Rice Creamy Soup

This creamy soup made with leftover turkey and wild rice is a comforting dish perfect for busy nights and gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Main Ingredients

2 cups leftover cooked turkey, shredded Leftover roast, grilled turkey, or even turkey breast works great here!
1 cup wild rice (cooked or uncooked) Wild rice adds a nutty flavor that complements the turkey beautifully.
3 carrots, diced Sweetness from the carrots brightens every spoonful.
2 celery stalks, diced Celery brings that lovely crunch and depth.
1 small onion, chopped Onions bring a comforting aromatic base to the soup.
3 garlic cloves, minced Fresh garlic gives it that extra flavor boost.
6 cups chicken broth Use low-sodium broth for better control over the seasoning.
1 cup heavy cream This is what makes the soup rich and luxurious.
2 tbsp butter Always a good choice; it makes everything better!
1/2 tsp black pepper
1/2 tsp salt
1 tsp Italian seasoning This adds a nice touch of herby goodness to the soup.

Preparation

Start by placing your shredded turkey, wild rice, diced carrots, diced celery, chopped onion, and minced garlic right into your trusty crockpot.
Pour in the chicken broth, adding the butter, salt, pepper, and Italian seasoning. Stir gently until everything is well mixed.
Set your crockpot to LOW and let it cook for about 6 to 7 hours or switch it to HIGH for around 3 to 4 hours.
When the rice and veggies are tender, add the heavy cream for the last 10 to 15 minutes.
Taste, and adjust the seasoning as necessary before serving.

Add frozen peas or corn for pops of color or spinach or kale for a healthier twist. Store leftovers in the fridge for up to three days.