turkey wild rice soup is my go-to move after the madness of a big holiday meal. You know, when you open the fridge the next morning and just sort of stare at those stubborn turkey leftovers? I used to get bored with sandwiches (sorry, turkey club fans), but making a tasty soup gives the whole crew something new—and honestly, it’s a cozy way to wind down after all that feasting. Plus, you get the bonus of having dinner basically make itself in the slow cooker while you do literally anything else. 
Why This Is the Best Use for Leftovers
Every year, I look at the mountain of holiday turkey and think, “What now?” Trust me, turkey wild rice soup totally fixes that. First, it makes that leftover turkey taste brand new. Nobody will feel like they’re eating just reheated holiday food. Second, wild rice brings this chewy, nutty texture. It’s satisfying in a way plain old noodles just don’t match—okay, I’m a fan of homemade chicken noodle soup in the crock pot too, but rice is a nice switch. The soup feels hearty without being heavy. And somehow, tossing the mix into a crock pot just magically transforms leftovers into a five-star restaurant vibe.
I’m telling you, you’ll wish you had more turkey.
“This recipe made our leftovers way tastier than expected. Even my picky eater came back for seconds!”
Ingredients That Add Flavor
Here’s the thing. You don’t need fancy ingredients, but what you pick really matters for flavor. Turkey (obviously), chopped veggies like carrots, onions, and celery (the holy trinity for soups around here), and—don’t skip this—garlic. The wild rice is the backbone. I throw in herbs like thyme and parsley for just the right herby aroma. I’ve used boxed broth and homemade, and both work. A splash of milk or cream at the end? Makes it taste like you ordered soup out.
Sometimes, I add a stray potato or two. Gets extra thick and filling.
Don’t forget salt and pepper. Like, actually taste and adjust them; I always forget until I take that first spoonful.
Step-by-Step Crock Pot Method
Okay, let me save you the “What did I forget?” hassle. Here’s exactly how I do it.
Just toss all your chopped veggies (carrots, onions, celery, garlic) right into the crock pot. Add your leftover turkey and wild rice. Pour in broth (enough to cover, usually around 6-8 cups). The herbs can just hang out on top. Set the crock pot on low for about 6-7 hours. Seriously, walk away and watch a movie.
Come back, give it a taste for salt and pepper. If you want it creamier, stir in a bit of cream or milk at the end. Use cooked wild rice if you want it faster, or let it cook raw for that extra flavor. Sometimes, I also add a handful of spinach late in the game—why not?
And hey, if turkey chili is calling you instead, here’s the healthy turkey chili in the slow cooker that I circle back to at least once a month.
How to Store and Freeze
Let’s get practical for a second. This soup is perfect for make-ahead meals, and trust me, future-you will thank now-you! Let it cool down first.
If you’re storing it in the fridge, I use any old containers with tight lids. Keeps well for 3-4 days.
For freezing, let it cool completely, then ladle into freezer-safe bags (those upright ones are the least messy). I always flatten them—takes less space and thaws faster.
Pro tip: if you want the soup to be less mushy after thawing, freeze before adding any cream or milk. Just stir that in fresh when reheating.
Nobody likes soggy rice, and that’s the truth.
Tips for Thick or Brothy Soup
Not everyone likes the same kind of soup, right? Sometimes you want a stick-to-your-ribs stew, sometimes something you can slurp from a mug at midnight.
If it’s too thin when you check it later, throw in a scoop of instant potato flakes, or mash a cooked potato. Or let the lid off and simmer a bit.
Too thick? Just splash in more broth or a little water until you’re happy.
Me, I like it somewhere in between—where your spoon stands up but doesn’t get lost.
More rice will soak up more liquid, so watch out for that if you use the instant kind. (I’ve learned the hard way.)
This soup is so easy to tweak. My family likes it brothy, but my neighbor always goes for thick. Win-win!
Serving Ideas
What should you eat alongside turkey wild rice soup? Oh, I’ve got thoughts:
- Crusty bread with real butter (don’t go margarine on me).
- A big tossed salad to feel virtuous.
- Topped with a sprinkle of sharp cheddar or parmesan. That’s the good stuff.
- Pair with a side of ultimate crock pot potato soup for a true soup feast.
Honestly, even just a plain saltine does the trick in a pinch. Mix and match with whatever’s rolling around in your fridge. Shredded cheese or a swirl of hot sauce goes a long way, too.
Common Questions
Can I use brown or white rice instead of wild rice?
You sure can, but wild rice brings that nutty chew you just don’t get from regular rice. Adjust the cooking time, though; white rice cooks faster.
What if I don’t have cream or milk?
No worries. It’ll taste great without. Cream just adds richness and a little luxury.
My soup thickened up overnight—what should I do?
Happens all the time. Add more broth or even water as you reheat. Flavors get better the next day anyway.
Can I make this with chicken instead of turkey?
Absolutely. It’s basically the same recipe—you just get to skip the post-holiday fridge Tetris.
Is this soup low carb?
Not with wild rice, honestly. But for a lighter option, check out this cauliflower rice chicken low carb crock pot meal.
There’s No Better Way to Use Turkey Leftovers
There you have it—turkey wild rice soup is the hero of the post-holiday blues, and it’s as easy as letting your slow cooker do the work. Whether you load it up with extra veggies or toss in whatever bits you have left, it’s forgiving and totally customizable. Hungry? You can read more ideas from the classic Leftover Turkey Wild Rice Soup • Salt & Lavender if you want another spin. Or skip over to a veggie twist with this vegan lentil soup in your crock pot for something totally different. You get warmth, you get flavor, maybe even some fridge space back—what’s not to love? Don’t let that turkey go to waste. Toss it in and thank yourself later! 
Turkey Wild Rice Soup
- Total Time: 435 minutes
- Yield: 6 servings 1x
- Diet: Hearty
Description
A cozy, flavorful soup made from leftover turkey and wild rice, perfect for post-holiday meals.
Ingredients
- 2 cups cooked turkey, shredded
- 1 cup wild rice
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 6–8 cups broth (turkey or vegetable)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Pepper, to taste
- 1/2 cup cream or milk (optional)
- 1–2 potatoes, chopped (optional)
- 1 cup spinach (optional)
Instructions
- In a crock pot, combine chopped veggies (carrots, celery, onions, garlic) and shredded turkey.
- Add wild rice and pour in enough broth to cover (6-8 cups).
- Top with thyme and parsley.
- Set crock pot on low for 6-7 hours.
- Taste for seasoning and adjust salt and pepper as needed.
- If desired, stir in cream or milk before serving.
- Optionally, add spinach in the last hour of cooking for extra nutrients.
Notes
For a thicker soup, use a scoop of instant potato flakes or mash in a cooked potato. To store, let cool before transferring to airtight containers; refrigerate for 3-4 days or freeze in bags for future meals.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
