Turkey (or Chicken) and Wild Rice Soup
This post may contain affiliate links. Read our disclosure policy.
This holiday season, I’m thrilled to be teaming up with Teflon® brand for their festive campaign, “Seasons to Celebrate.” From now through December 18, Teflon® has partnered with Farberware® to spotlight quick, easy, and family-friendly recipes that make holiday entertaining a breeze. Today’s cozy recipe—Turkey (or Chicken) and Wild Rice Soup—is part of this celebration, and it’s perfect for using up those Thanksgiving or Christmas leftovers.
Each week, the campaign features a new theme to inspire joyful, low-stress holiday cooking. This week’s focus is on Last-Minute Holiday Side Dishes and Holiday Leftovers, and I’m joining in by sharing one of my favorite ways to repurpose leftover turkey. Of course, if you don’t have any turkey on hand, chicken works just as well—making this soup a versatile option all season long.
This hearty soup is simple, satisfying, and full of flavor. I first got the recipe from a friend, but over time I’ve tweaked it to suit my own tastes. It’s the kind of comfort food that warms you from the inside out—especially on chilly winter nights. Plus, it’s a smart and delicious way to make sure no holiday roast goes to waste.
And speaking of smart kitchen choices, I have to say—I absolutely love my Farberware® nonstick cookware set. It’s a dream to cook with, and even better when it comes to cleanup. Trust me, it’s a game-changer for everyday cooking and holiday prep alike!
Ingredients for Turkey Wild Rice Soup
- RICE-A-RONI LONG GRAIN & WILD RICE
- CELERY
- ONION
- CARROTS
- WATER
- BUTTER
- ALL-PURPOSE FLOUR
- CHICKEN BROTH
- HALF AND HALF
- MILK
- CHICKEN BOUILLON CUBES
- TURKEY OR CHICKEN
- SALT
- PEPPER
Instructions for Turkey and Wild Rice Soup Recipe
Start by cooking the wild rice according to the package directions in a large saucepan. While the rice simmers, grab a Dutch oven or large soup pot and sauté the celery, onion, and carrots over medium heat until the vegetables are tender and fragrant. Once softened, transfer them to a bowl and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour to create a smooth roux, then slowly whisk in the chicken broth, half and half, and milk, stirring constantly to avoid lumps and create a creamy base.
In a small bowl, dissolve the bouillon cubes in ½ cup of hot water, then whisk that into the soup mixture for added depth of flavor.
Finally, stir in the cooked rice, sautéed vegetables, and shredded turkey or chicken. Season with salt and pepper to taste, and let the soup simmer gently until everything is heated through and the flavors meld.
This recipe makes about 12 servings and is perfect for cozy nights or using up holiday leftovers!
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes! This recipe works beautifully with cooked chicken if you don’t have leftover turkey. Rotisserie chicken is a great shortcut.
Can I make this soup ahead of time?
Absolutely. It reheats well and can be stored in the refrigerator in an airtight container for up to 4 days. The rice may absorb some liquid, so you can add a splash of broth or milk when reheating.
Can I freeze this soup?
Yes, but keep in mind that the dairy base may separate slightly when thawed. For the best texture, reheat gently and stir well.
What if I don’t have bouillon cubes?
You can substitute with 1–2 teaspoons of bouillon powder or Better Than Bouillon. You can skip it if your broth is already flavorful.
Do I need to use a specific type of wild rice?
Any packaged wild rice blend will work. Just cook it according to the package directions before adding it to the soup.
FOR MORE RECIPES LIKE THIS, TRY:
- Wild Rice Ham Soup
- Instant Pot Beef and Wild Rice
- Chicken Bacon and Wild Rice Soup
- Chicken Noodle and Wild Rice Soup
Turkey (or Chicken) and Wild Rice Soup
Real Mom Kitchen
Ingredients
- 8.6 oz Rice-A-Roni long grain & wild rice two 4.3 oz boxes
- 1 cup diced celery
- 1 large onion diced
- 1 ½ cups diced carrots
- 1 cup water
- ¾ cup butter
- ¾ cups flour
- 14 oz chicken broth
- 2 cups half and half
- 2 cups milk
- 2 chicken bouillon cubes
- 3 cups diced turkey or chicken
- salt
- pepper
Instructions
- In a large sauce pan, cook packages of rice according to package directions.
- In a dutch oven sized pot, add celery, onion, and carrots. Cook until vegetables are tender. Remove from pot and set aside.
- In that same pot you cooked the vegetables in, melt butter. Then whisk in flour. Once whisked together slow whisk in the chicken broth, half and half, and milk.
- In a small bowl, dissolve the bouillon cubes in a half cup hot water. Then whisk into the creamy mixture.
- Then add the cooked rice, cooked vegetables, and turkey to the soup. Add salt and pepper to taste. Cook until well heated. Makes 12 servings.
Nutrition
