Cozy Leftover Turkey Wild Rice Soup with Bone Broth

Cozy Leftover Turkey Wild Rice Soup with Bone Broth

  • 10

  • 1 Hour 10 minutes

Ingredients

Serves: about 9–10 (roughly 300 g / 1 heaping cup per serving)
2 Tbsp butter
1 medium yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
1 cup uncooked wild rice or wild rice blend, rinsed
8 cups turkey bone broth (or chicken bone broth)
3 cups cooked turkey, chopped or shredded
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried rosemary (optional but delicious)
1 bay leaf
1 cup whole milk
Salt and black pepper, to taste
Optional for serving: chopped fresh parsley, squeeze of lemon, extra black pepper

This Leftover Turkey Wild Rice Soup is everything you want the day after a big holiday meal: cozy, comforting, and secretly nourishing. It uses turkey bone broth for extra protein and minerals, hearty wild rice to keep you satisfied, and a splash of whole milk to give it just enough creaminess without feeling heavy.

It’s the perfect way to turn leftover turkey into a brand new meal that everyone is excited to eat again.

Instructions

  1. Sauté the veggies.
    In a large heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6–8 minutes.

  2. Add garlic and herbs.
    Stir in the minced garlic, dried thyme, parsley, rosemary, and the bay leaf. Cook for 1–2 minutes, just until fragrant.

  3. Add wild rice and bone broth.
    Stir in the uncooked wild rice, then pour in the turkey bone broth. Bring the mixture to a boil over medium-high heat.

  4. Simmer until the rice is tender.
    Once boiling, reduce the heat to low, cover, and let the soup simmer until the wild rice is tender, about 40–45 minutes, stirring occasionally. (If the soup gets too thick as the rice cooks, add a little extra broth or water.)

  5. Add leftover turkey.
    Stir in the cooked turkey and continue to simmer for another 5–10 minutes, just until the turkey is heated through. Remove the bay leaf.

  6. Stir in the whole milk.
    Turn the heat down to low (avoid boiling once the milk is in). Stir in the whole milk, and let the soup gently heat for a few minutes until warmed and slightly creamy. Taste and adjust with salt and pepper.

  7. Serve.
    Ladle into bowls (about 300 g per serving for a generous bowl). Top with fresh parsley, extra black pepper, or a squeeze of lemon if you like a bright finish.


Storage & Reheating

  • Fridge: Store in an airtight container in the refrigerator for up to 4 days.

  • Freezer: This soup freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.

  • To reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened.


Substitutions & Tips

  • No turkey? Use cooked chicken instead.

  • Gluten-free: This soup is naturally gluten-free as long as your bone broth is certified GF.

  • Extra veggies: Mushrooms, kale, or spinach are great add-ins at the end of cooking.

  • Thicker soup: Let it simmer uncovered for a little longer, or mash a small portion of the veggies and stir back in.


Approximate Nutrition (per 300 g serving)

Based on about 10 servings (300 g each), using the ingredients above:

  • Calories: ~220 kcal

  • Protein: ~24 g

  • Carbohydrates: ~18 g

  • Fat: ~ 6 g 

MFP: FHH Cozy Leftover Turkey Soup

 

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Cozy Leftover Turkey Wild Rice Soup with Bone Broth