Last Updated on October 24, 2025 by Chef Josie
After a long, festive Thanksgiving dinner, there’s nothing better than a cozy bowl of soup the next day. This Leftover Turkey Wild Rice Soup is the ultimate post-holiday comfort food; rich, creamy, and deeply satisfying. It’s the kind of dish that fills your kitchen with warmth while giving those leftover turkey pieces a second, even more delicious life.
I’ve always believed that a great soup tells a story, and this one tastes like the holidays wrapped in a cozy blanket. With tender turkey, nutty wild rice, and a silky, herby broth, this slow cooker recipe practically cooks itself. It’s simple, hearty, and the perfect way to unwind after the big feast.
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Table of Contents
Leftover Turkey Wild Rice Soup (Slow Cooker Recipe)
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A creamy, slow-cooked soup made with leftover turkey, wild rice, and vegetables. Comforting, hearty, and perfect for the day after Thanksgiving.
Ingredients
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2 cups cooked turkey, shredded
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¾ cup uncooked wild rice
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1 cup carrots, diced
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1 cup celery, diced
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1 small onion, chopped
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3 garlic cloves, minced
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6 cups chicken or turkey broth
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1 tsp dried thyme
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1 bay leaf
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2 tbsp butter
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2 tbsp flour
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1 cup heavy cream or half & half
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Salt and pepper to taste
Instructions
- Add turkey, wild rice, carrots, celery, onion, garlic, broth, thyme, bay leaf, salt, and pepper to a slow cooker.
- Cook on low 6–8 hours or high 3–4 hours until rice is tender.
- In a small pan, melt butter, whisk in flour, then add cream to make a smooth sauce.
- Stir sauce into the slow cooker and cook 15–20 minutes more to thicken.
- Remove bay leaf and serve hot.
Notes
Add extra broth if soup thickens too much.
For dairy-free, use coconut milk instead of cream.
Stir in spinach or mushrooms for extra texture.
Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 310 kcal per serving
Why You’ll Love This Leftover Turkey Wild Rice Soup
- Effortless: Let your slow cooker do all the work.
- Perfect for Leftovers: Uses leftover turkey and pantry staples.
- Creamy and Hearty: A comforting texture packed with veggies and rice.
- Make-Ahead Friendly: Even better the next day as flavors deepen.
- Freezer-Friendly: Store and reheat easily for cozy meals all winter.
Ingredient Breakdown
- Leftover Turkey: Shredded or cubed, white or dark meat both work beautifully.
- Wild Rice: Adds a nutty bite and holds its texture perfectly in soup.
- Vegetables: Onion, carrots, celery, and garlic form the aromatic base.
- Chicken or Turkey Broth: The flavorful foundation of your soup.
- Herbs: Thyme, rosemary, and bay leaf bring that comforting holiday aroma.
- Heavy Cream or Half & Half: For a luscious, creamy finish.
- Butter & Flour: Create a light roux that thickens the soup.
Substitutions:
- Use brown rice or a wild rice blend if you prefer.
- Swap cream for coconut milk for a dairy-free option.
- Add spinach or kale for extra greens.
Step-by-Step Instructions
- Prep Ingredients: Dice veggies and shred leftover turkey.
- Layer in Slow Cooker: Add turkey, wild rice, onions, carrots, celery, garlic, broth, herbs, salt, and pepper.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until rice is tender.
- Make the Cream Base: In a saucepan, melt butter, whisk in flour, and slowly add cream or milk until smooth. Stir this mixture into the slow cooker.
- Finish & Serve: Let cook 15–20 more minutes to thicken. Remove bay leaf, garnish with parsley, and serve hot with crusty bread.
Notes and Top Tips
- Don’t overcook the rice: Wild rice should stay slightly chewy.
- Add cream last: To avoid curdling, stir it in just before serving.
- For extra flavor: Stir in a splash of white wine or a squeeze of lemon juice at the end.
- Storage Tip: Soup thickens as it cools. Add a bit of broth or milk when reheating.
Serving Suggestions and Variations
- Serve with buttery dinner rolls, cornbread, or a light green salad.
- Add mushrooms for a deeper, earthy flavor.
- Use no cream for a lighter version or extra cream for indulgence.
- A sprinkle of Parmesan or fresh thyme on top makes it restaurant-worthy.
Storage and Reheating Tips
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Cool completely, then freeze up to 2 months.
- Reheat: Warm gently on the stove, adding a splash of broth to loosen consistency.
Conclusion
This Leftover Turkey Wild Rice Soup is everything you want after the holidays: warm, comforting, and effortless. It turns simple leftovers into something luxurious and satisfying. Whether you’re cozying up on a cold day or feeding the family after a big feast, this slow cooker soup delivers pure comfort in every spoonful.
If you make it, share how you customized it: did you add mushrooms, extra herbs, or a dash of cream? Either way, this soup is a Thanksgiving encore you’ll look forward to every year.
FAQs
1. Can I use uncooked wild rice in this recipe?
Yes, uncooked wild rice cooks beautifully in the slow cooker. Just be sure to add enough broth and cook on low for at least 6 hours.
2. Can I use leftover chicken instead of turkey?
Absolutely. This recipe works perfectly with cooked chicken or rotisserie chicken.
3. How do I thicken the soup if it’s too thin?
Whisk together a tablespoon of flour with a splash of broth and stir it in, or let it simmer uncovered for 15 minutes.
4. Can I make it dairy-free?
Yes. Use olive oil instead of butter and coconut milk or oat milk instead of cream.
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