Turkey Wild Rice Soup

 So when we go to my parents’ for the holidays my family totally has turkey AND ham for Christmas & there is always leftovers so I brought some home & froze it to make something with later. I decided this soup would be the perfect opportunity to use some up. I had used most of it up doing a turkey pot pie, so there was just over a cup left, but it was the perfect amount for this soup.


This soup is creamy, full of veggies & the wild rice gives it great flavor paired with the spices. I will be making this with leftover chicken as soon as I have some because it was so yummy I can’t wait until we have turkey again!


Turkey Wild Rice Soup

Yield 9 (1-cup) servings


  • 1/4 cup butter
  • 3 carrots, finely diced
  • 3 celery ribs, finely diced
  • 1/2 onion, finely diced
  • 1/4 cup flour
  • 4 cups chicken or turkey broth
  • 1 1/2 cups wild rice, cooked
  • 1 1/2 cups cooked cubed turkey (light/dark meat)
  • 1 (12oz) can fat free evaporated milk (about 1 1/2 cups)
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp pepper


  1. In a large, non-stick stock pot, melt butter over medium-high heat. Add carrots, celery & onion; cook & stir until tender about 7-10 minutes.
  2. Stir in flour until absorbed by vegetables. Gradually whisk in broth. Bring to a boil, stirring constantly. Cook & stir for 1-2 minutes or until thickened.
  3. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.

Recipe Notes

© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe adapted from Key Ingredient


 Turkey Wild Rice Soup