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!
This is the last day I’ll be posting this week because tomorrow I’ll be in the throes of all things Thanksgiving. And I’m sure you will be too!
I made this Turkey Wild Rice Soup last year with my turkey leftovers and loved it, but didn’t get around to photographing it. I made it again last week after I made my roasted turkey, and barely got photos before it was gone.
Better late than never. 🙂
Turkey wild rice soup
This slow cooker turkey soup is a no-frills recipe, because it doesn’t need any.
Unless you think Homemade Turkey Stock is a frill? Because that made all the difference in the world here.
I’ve said it before…when I was in cooking school all of our dishes were so phenomenal, and the homemade stock was a lot of the reason. Beside the fact that we were taught by an amazing instructor of course!
Homemade stock was the foundation of every dish, whether it was chicken, beef, or vegetable. The flavor is unmatched, and it has a silky mouthfeel that you don’t get from store bought.
This soup has all of the familiar ingredients of turkey soup — onion, garlic, celery, and carrot, with the fun addition of wild rice. I prefer to use rice or quinoa over pasta in my soups because pasta makes it much heavier to me.
I love the color and texture of the wild rice too — it makes it so much more harvest-y, if you will. 🙂
Aside from the homemade stock, the fresh thyme makes this turkey wild rice soup special too. I have an abundance in my garden, which I’ll never complain about, and it added some fresh herb pizzazz to my soup.
How to make turkey wild rice soup
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!
I left mine on low for 7 hours while I went on my son’s field trip to see the play The Lion King (loved it by the way!), and came home to a hot bowl of comforting soup.
You just can’t beat that.
How can you tell when wild rice is done?
The rice will burst open when it’s done. When in doubt, taste it to make sure it’s cooked to the desired level of doneness.
Recipe notes and substitutions
- The wild rice may be replaced with quinoa, farro, or orzo if you prefer just be aware that cooking time may vary with other grains.
- Store leftover soup in the fridge for 3-5 days or freeze for up to 3 months.
Hungry for more soup? Check out all of my Soup recipes.
Things you’ll need for this soup!
Slow Cooker Turkey Wild Rice Soup
- 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
- 6 cups homemade turkey stock
- salt and freshly ground pepper to taste
- 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!
- 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.
- Leftover soup will keep in the refrigerator for 3-5 days.
- Soup is freezer friendly! Store for up to 3 months in an air tight container.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.