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Creamy Leftover Turkey Wild Rice Soup

Turn Thanksgiving leftovers into this amazing Creamy Leftover Turkey Wild Rice Soup.  This creamy and rich cold weather soup is full of onion, carrots, celery, parsley, thyme, wild rice, and chopped turkey.

Course Soup
Cuisine American
Keyword thanksgiving leftovers, turkey wild rice soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 460kcal


  • 1/2 cup butter
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 1 celery rib, diced
  • 1/2 cup all-purpose flour
  • 4 cups chicken or turkey broth
  • 2 cups half-and-half
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked wild rice
  • 2 1/2 cups diced cooked turkey
  • 1 tablespoon chopped fresh parsley


  • Melt butter in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook, stirring often, for about 5 minutes.
  • Add flour. Cook and stir for 1 minute.
  • Gradually whisk in the chicken or turkey broth.
  • Stir in half-and-half, thyme, salt, and pepper. Bring to a simmer. Add wild rice, turkey and parsley and simmer for 10 minutes. Serve.


Diced chicken can be used instead of turkey.


Calories: 460kcal