Transforming Thanksgiving Leftovers into Comfort: Delicious Wild Rice and Turkey Soup Recipe

Thanksgiving often leaves us with more food than we can eat in one sitting. The abundance of turkey, stuffing, and sides can quickly turn into a challenge: what to do with all those leftovers? Instead of letting them go to waste, you can turn them into something warm, comforting, and satisfying. This post shares a simple yet flavorful recipe for wild rice and turkey soup that transforms your leftover turkey into a nourishing meal. It’s a great way to enjoy the holiday flavors again without feeling guilty about wasting food.

Wild rice and turkey soup ready to serve

Why Use Leftover Turkey in Soup

Turkey meat is lean and packed with protein, making it an excellent base for soups. After Thanksgiving, the turkey is often cooked to perfection but can become dry or less appealing when reheated on its own. Soup offers a way to rehydrate the meat and infuse it with new flavors.

Using leftovers in soup also helps reduce food waste, which is both environmentally friendly and economical. Instead of buying new ingredients, you repurpose what you already have. Plus, soup is easy to store and reheat, making it perfect for busy days after the holiday.

Ingredients for Wild Rice and Turkey Soup

This recipe balances hearty wild rice with tender turkey and fresh vegetables. Here’s what you’ll need:

Part 1: Make the Turkey Broth (do this first or overnight)

Ingredients

- 1 roasted turkey carcass (all bones, skin, any clinging meat, wings, etc.)

- 2 medium onions, quartered (no need to peel)

- 3–4 celery stalks, cut into chunks (include leaves)

- 3–4 carrots, cut into chunks (no need to peel)

- 4–6 garlic cloves, smashed

- 2 bay leaves

- 1 tsp whole black peppercorns

- A few sprigs fresh thyme or 1 tsp dried

- Optional: parsley stems, a parmesan rind, or a splash of apple cider vinegar (helps extract minerals)

- Cold water to cover (about 4–5 quarts)

Instructions

1. Break the carcass into pieces so it fits in your largest stockpot (or use two pots).

2. Add all the aromatics and cover with cold water by 2 inches.

3. Bring to a boil, then immediately lower to the gentlest simmer. Skim any foam that rises for the first 20–30 minutes.

4. Simmer 4–8 hours (the longer the better; 6 hours is perfect). Add hot water if it reduces too much.

5. Strain through a fine-mesh sieve or colander into a large bowl or pots. Discard solids (or pick off any extra meat).

6. Cool quickly (ice bath or outside if cold), then refrigerate. The next day, skim the solidified fat off the top (save it—it’s amazing for cooking!).

You should get 3½–5 quarts of rich golden broth.

Part 2: Turkey & Wild Rice Soup

Ingredients (makes about 8–10 servings)

- 2–3 Tbsp turkey fat or butter (or olive oil)

- 1 large onion, diced

- 3 ribs celery, diced

- 2–3 medium carrots, diced

- 3 garlic cloves, minced

- 1 cup uncooked wild rice (real wild rice, not the blend—takes longer to cook but worth it)

- 8–10 cups turkey broth (from above)

- 3–4 cups shredded leftover turkey meat

- 1 tsp dried thyme (or 1 Tbsp fresh)

- 1 tsp poultry seasoning (optional but nice)

- 1 bay leaf

- Salt & freshly ground black pepper

- Optional add-ins:

  - 8 oz mushrooms, sliced (great earthy flavor)

  - 1 cup heavy cream or half-and-half (stirred in at the end for creamy version)

  - 2–3 cups baby spinach or kale (stir in last 5 minutes)

  - Fresh parsley or dill for finishing

Instructions

1. In a large soup pot or Dutch oven, heat the turkey fat (or butter) over medium heat.

2. Add onion, celery, and carrots (the classic mirepoix). Cook 8–10 minutes until softened and starting to brown a little.

3. Add garlic (and mushrooms if using) and cook 1–2 minutes more.

4. Stir in the uncooked wild rice and cook for 1 minute to toast it slightly.

5. Pour in 8 cups of the turkey broth, add thyme, poultry seasoning, bay leaf, and a good pinch of salt and pepper.

6. Bring to a boil, then lower to a simmer. Cover partially and cook 45–60 minutes until wild rice is tender and just starting to split open. (Wild rice cooking time varies by brand—taste at 45 min.)

7. Add the shredded turkey meat and any extra broth if you want it soupier. Simmer 5–10 more minutes to warm the turkey through.

8. If using cream, stir it in now and heat gently (don’t boil hard).

9. If adding greens, stir them in until just wilted.

10. Taste and adjust seasoning—leftover turkey broth can be strong, so you may need more salt or pepper.

To serve: Ladle into bowls, top with fresh parsley or dill and an extra grind of black pepper. Crusty bread or leftover dinner rolls on the side are perfect.

Storage: This soup gets even better the next day. Keeps 4–5 days in the fridge or freezes beautifully for 3 months.

Tips for Making the Soup Even Better

• Add vegetables you like such as mushrooms, peas, or corn for variety.

• Make it creamy by stirring in a splash of cream or coconut milk at the end.

• Freeze leftovers in portions for quick meals later. This soup freezes well and reheats easily.

  
  

Benefits of This Soup Beyond Taste

This wild rice and turkey soup is more than just a way to use leftovers. It provides a balanced meal with protein, fiber, and vitamins. The warm broth soothes and comforts, especially during colder months. It’s also a flexible recipe that can adapt to what you have on hand, reducing the need for extra grocery trips.

By transforming your Thanksgiving leftovers into this soup, you save money, reduce waste, and enjoy a delicious meal that feels fresh and satisfying.

Bringing Comfort to Your Table Again

Until Next time!!

Serena @ The Wild Bloom Garden and Farm Cafe’