Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!
Another Thanksgiving has come and gone… and a week later, so have ALL the leftovers, thankfully! And speaking of LEFTOVERS…today I’m posting a recipe for the Creamy Turkey Wild Rice Soup I’ve been making for years (using good old turkey leftovers!).
I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good! I’ve been making it ever since, with a few slight changes to the original recipe.
Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you.
The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.
Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?
Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.
How To Make Creamy Turkey Wild Rice Soup
Start with that leftover turkey. Yeah. that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.
The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m tellin ya, that turkey never knew what hit it!
The turkey carcass (with some meat still attached) cooks for about 1 1/2 hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water. When done, let the turkey cool.
Once the turkey has cooled, cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.
Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.
Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup.
The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).
Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly.
Put lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.
Taste test the soup. Add salt or pepper, if desired. The creamy turkey wild rice soup is now ready to be served!
Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!
This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious.
Sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers. Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup!
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Adapted From: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)
- 1 turkey "carcass" (with some meat still attached)
- 1 medium onion , chopped
- 2 celery ribs , diced
- 2 carrots , diced
- 1 Tablespoon butter
- 1/2 cup all purpose flour
- 1/4 cup water
- 4 cups turkey or chicken broth
- 1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
- 2 cups light cream
- 2 cups diced turkey (or chicken)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Additional salt & pepper , to taste (if desired)
- Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
- After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
- Stir in cream, and cook on LOW for another 15 minutes.
- Taste test; add additional salt/pepper, if desired, then serve!
If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.
Here’s one more to pin on your Pinterest boards!