Can I use cooked wild rice instead of uncooked?

Yes, you can use cooked wild rice. If you do, reduce the broth by about one cup since cooked rice won’t absorb as much liquid. Add it during the last 30 minutes of cooking so it doesn’t over-soften.

Can I freeze this soup?

Absolutely. Let the soup cool completely before freezing. Store it in airtight containers and freeze for up to three months. When reheating, stir in a little broth or milk to bring back the creamy texture.

What if I don’t have heavy cream?

You can use half-and-half or whole milk for a lighter version. If you want to keep it dairy-free, coconut milk works surprisingly well and adds a gentle sweetness.

Can I make this Leftover Turkey & Wild Rice Creamy Soup on the stovetop instead of in a slow cooker?

Yes. Combine all ingredients except the cream in a large pot. Simmer on medium heat for about one hour, or until the rice and vegetables are tender. Stir in the cream at the end and heat for five minutes before serving.

How long can I store leftovers in the fridge?

Store the soup in the refrigerator for up to four days. The flavors get even better after the first day, and the texture stays creamy if you reheat it gently on the stove.

Leftover Turkey & Wild Rice Creamy Soup

Name: Leftover Turkey & Wild Rice Creamy Soup
Prep time: 15 min
Cook time: PT-492371H47M39S
Total time: PT-492371H47M39S
Cuisine: American
Ingredients: 2 cups leftover cooked turkey, shredded; 1 cup wild rice (cooked or uncooked); 3 carrots, diced; 2 celery stalks, diced; 1 small onion, chopped; 3 garlic cloves, minced; 6 cups chicken broth; 1 cup heavy cream; 2 tbsp butter; 1/2 tsp black pepper; 1/2 tsp salt; 1 tsp Italian seasoning

Description

A cozy, creamy soup made with leftover turkey, wild rice, and tender vegetables. Slow-cooked to perfection, it’s the ultimate comfort meal after the holidays.

Ingredients

2 cups leftover cooked turkey, shredded

1 cup wild rice (cooked or uncooked)

3 carrots, diced

2 celery stalks, diced

1 small onion, chopped

3 garlic cloves, minced

6 cups chicken broth

1 cup heavy cream

2 tbsp butter

1/2 tsp black pepper

1/2 tsp salt

1 tsp Italian seasoning

Instructions

1. Place shredded turkey, wild rice, diced carrots, celery, onion, and minced garlic into your crockpot.

2. Pour in chicken broth, then add butter, salt, pepper, and Italian seasoning. Stir gently to mix everything together.

3. Set the crockpot to LOW and cook for 6–7 hours, or on HIGH for 3–4 hours, until the rice and vegetables are tender.

4. Stir in the heavy cream during the last 10–15 minutes of cooking. Let it thicken slightly until creamy.

5. Taste and adjust seasoning if needed, then serve hot with crusty bread or fresh herbs on top.

Notes

This soup tastes even better the next day as the flavors deepen overnight.

If you plan to freeze it, make the soup without the cream and add it when reheating.

Reheat gently on the stove with a splash of broth to maintain the creamy texture.

Perfect for post-holiday dinners or cozy weeknight meals.

Prep Time: 15 mins
Cook Time: 6 hrs 30 mins
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 5g
Sodium: 820mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g
Cholesterol: 75mg

Keywords: leftover turkey soup, creamy wild rice soup, slow cooker turkey soup, post holiday recipes