Leftover Turkey and Wild Rice Soup

Leftover Turkey and Wild Rice Soup


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Treat yourself to a comfort food that is as easy to make as it is to love! Featuring leftover holiday turkey and veggies, this soup can be thrown in a pot and served in minutes.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced mushrooms
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¼ cup chopped shallots
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups chicken broth
  • 1-cup instant wild rice
  • 3 cups shredded cooked turkey
  • ½ cup sour cream
  • 2 tablespoons chopped fresh parsley

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Begin by heating oil in a large saucepan over medium heat. Throw in mushrooms, carrots, celery and shallots and cook and stir frequently for 5 minutes.
Add in flour, salt and pepper and cook and stir for 2 more minutes. Next, add in chicken broth and bring to a boil. Be sure to scrape up any excess browned bits. Then add rice and reduce heat to medium, cover and cook rice for 5 to 7 minutes. Finally, add the turkey cubes and stir in along with sour cream and parsley and cook for about 2 minutes more.
Remove from heat, transfer to a serving dish and voilà!

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