Put that leftover turkey to the best use possible in this Slow Cooker Turkey Wild Rice Soup!  It’s hearty, naturally gluten free, and is the easiest dump ‘n go recipe!

Turkey wild rice soup in a bowl with a spoon

**This recipe was originally published in November 2016.  The photos and text have been updated.

I love Thanksgiving leftovers as much as the next person, but I look forward to leftover turkey even more than green bean casserole and pumpkin pie.

This Slow Cooker Turkey Wild Rice Soup is the reason why I look forward to leftover turkey. I make a big batch the day after Thanksgiving every year, so it’s become as traditional as the actual roasted turkey.

I’ll admit, sometimes I make turkey just for leftover turkey soup. 🙂

Why you’ll love this recipe

  • This turkey wild rice soup is packed with plenty of turkey, hearty wild rice, chunky vegetables and fresh herbs.
  • This recipe is perfect for your leftover turkey and turkey carcass.
  • It’s an easy dump ‘n go recipe that requires minimal prep.
  • It’s naturally gluten and dairy free.
  • Soup is freezer friendly making it a great meal prep option.

Recipe ingredients

Besides the turkey, the ingredients for this turkey and wild rice soup recipe are all pantry staples.

Here’s what you’ll need:

  • Leftover turkey
  • Onion
  • Celery
  • Carrots
  • Thyme
  • Bay Leaf
  • Wild Rice (not quick cooking)
  • Turkey stock
Slow cooker turkey wild rice soup recipe ingredients

Ingredient notes

  • Turkey stock. I always make homemade turkey stock with the leftover turkey carcass, which adds collagen and flavor to the soup broth. Homemade stock is the best way to elevate this soup, but you may also use your favorite store bought brand.
  • Thyme. Fresh thyme adds maximum flavor to the soup, but dried thyme is a great substitute if you don’t have any on hand.

How to make this recipe

This is the best soup to make with your Thanksgiving soup leftovers.  Just dump everything in and go!

  • Place all of the ingredients into your slow cooker and cover.
  • Cook on Low for 6-8 hours or High for 4-6 hours.
  • Remove the bay leaf and thyme sprigs and enjoy!
Ladleful of turkey wild rice soup

FAQs

How do I add flavor to turkey soup?

The best way to add flavor to turkey soup is by using homemade turkey stock, a mirepoix of onions, celery and carrots, along with fresh herbs and bay leaf. If you don’t have fresh herbs on hand, dried herbs are a great substitute.

Is wild rice healthier than white rice?

Wild rice is nutrient dense and rich in antioxidants and minerals, making it a healthier option than white rice.

How long should you keep homemade soup in the fridge?

This recipe will keep for up to 5 days in the refrigerator.

Can you freeze homemade turkey soup?

This turkey and wild rice soup is completely freezer friendly. Cool completely after cooking, then transfer to an air tight container or zip top bag(s) for up to 3 months.

Recipe notes

  • Do not use quick cooking wild rice in this recipe as it will turn to mush.
  • Customize this soup with your favorite vegetables and herbs.
  • Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months.
Crockpot turkey wild rice soup in a bowl with spoon

See all of my Soup recipes.

More turkey recipes you’ll love:

Crockpot turkey wild rice soup in a bowl with spoon

Slow Cooker Turkey Wild Rice Soup

Slow Cooker Turkey Wild Rice Soup is an easy dump and go turkey and wild rice soup recipe that's the perfect use for that leftover turkey!
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Ingredients

  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 large celery stalk coarsely chopped
  • 1 large carrot coarsely chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 1/2 teaspoons dried
  • 2 cups leftover turkey chopped or shredded (dark and/or white meat)
  • 1/2 cup uncooked wild rice blend do not use quick cooking rice
  • 6 cups homemade turkey stock
  • salt and freshly ground pepper to taste

Instructions 

  • Place all ingredients into the slow cooker and cover. Cook on low for 6-8 hours or high for 4-6 hours.
  • Remove bay leaf and thyme sprigs (the leaves will have fallen off). Season with salt and pepper, to taste, and enjoy!

Notes

  • Nutrition information reflects standard store bought turkey stock which is why the sodium is so high.  Use low sodium or make my homemade turkey stock to control the amount of sodium in your soup.
  • Do not use quick cooking rice in this recipe as it will turn to mush.
  • Customize this soup with your favorite vegetables and herbs.
  • Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months

Nutrition

Serving: 1g, Calories: 176kcal, Carbohydrates: 16g, Protein: 16g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 43mg, Sodium: 298mg, Potassium: 362mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1529IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!


 

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