Leftover Turkey Wild Rice Soup – easy slow cooker recipe – creamy broth with bites of leftover turkey, vegetables, wild rice and fresh herbs.
The inspiration for this recipe comes from my friend Denise. I first tasted her Turkey Wild Rice Soup when she hosted book club (translation: friends, food, wine and lots of chatter). She added her own touches – like crispy sage leaves that took this simple soup to the next level.
This slow cooker version is my cozy, weeknight-friendly spin on her original recipe. It’s perfect for busy days when you’re short on time but still want a hearty, family-friendly meal that tastes like you’ve been cooking all afternoon.
Why this recipe works:
- Creamy Slow Cooker Turkey Wild Rice Soup – perfect recipe for Thanksgiving turkey leftovers.
- Super comforting, loaded with flavor and couldn’t be simpler to make.
- Slow cooking means add ingredients and let the crockpot do its magic.
- Leftover turkey soup – delicious meal on a cold day.
Ingredients needed to make Turkey Wild Rice Soup:
- fresh sage
- small yellow onion
- carrots
- celery
- leftover cooked turkey
- turkey stock (store bought or homemade turkey stock)
- poultry seasoning
- salt and black pepper
- large bay leaf (or a couple small bay leaves)
- box wild rice (and its seasoning packet)
- heavy cream
- fresh parsley
- grated parmesan cheese
This is the brand I used, but any boxed wild rice soup with a flavor packet will work well. Note: ounces will vary with brands – that’s ok! This is a very forgiving recipe 🙂
Crispy Sage Leaves:
While the soup is cooking about a tablespoon of olive oil or whatever kind of oil you have on hand to a small skillet. Add sage leaves in a single layer and cook over medium heat until lightly crisp, turning them over during cooking. Remove from the skillet onto a paper towel lined plate and set aside.
How to make Turkey Wild Rice Soup:
To the slow cooker add diced carrots, celery, onion, stock, 3-4 sage leaves finely chopped, leftover turkey and the seasoning packet from the wild rice.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
About an hour before the time is up, add uncooked rice to the slow cooker. Give it a good stir, cover and continue cooking the last hour until rice and vegetables are tender.
Stir in heavy cream and fresh parsley. Cover and continue cooking another 5 minutes to warm through. Remove bay leaf, taste and adjust for salt and black pepper.
To serve, ladle into bowls, top with a sprinkle of parmesan cheese and a couple of crispy sage leaves.
Note: Each slow cooker cooks differently. Cooking time is a guideline. Check and adjust cook times as necessary.
Subs and variations:
- Use rotisserie chicken or leftover chicken instead of turkey.
- Add 8 ounces sliced mushrooms to the soup.
- Chicken stock, chicken broth or chicken bone broth can be used instead of turkey.
- Swap 1 cup brown rice or white rice (rinse first) for wild rice.
- Whole milk instead of heavy cream. Don’t recomment 2% or skim.
- No poultry seasoning? Add a teaspoon each of dried thyme and rosemary.
Storage and reheating:
Cool leftover soup completely and store in an airtight container in the fridge up to 3 days.
This soup freezes well and is a great one to have on hand for cold days. I store mine in individual containers (16-20 ounce). Store up to 3 months.
It’s soup season – here are a few more popular recipes:
Broccoli Cheese Soup (Panera copycat)
Enjoy!
Slow Cooker Turkey Wild Rice Soup
Equipment
- slow cooker/crockpot
Ingredients
- 1 bunch fresh sage
- 1 small yellow onion diced
- 3-4 large carrots peeled and sliced
- 2 ribs celery diced
- 2-3 cups leftover turkey diced
- 6 cups turkey stock store bought or homemade
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 1 large bay leaf or a couple small
- 1 box wild rice AND its flavor packet approx. 6 oz box
- 3/4 cup heavy cream
- 3 tablespoons fresh parsley chopped
- grated parmesan cheese for serving
Instructions
Crispy sage leaves:
- This is optional but they add a ton of flavor to the finished dish. While the soup is cooking about a tablespoon of olive oil or whatever kind of oil you have on hand to a small skillet. Add sage leaves in a single layer and cook over medium heat until lightly crisp, turning them over during cooking. Remove from the skillet onto a paper towel lined plate and set aside.
Turkey Wild Rice Soup:
- To the slow cooker, add diced carrots, celery, onion, stock, 3-4 sage leaves finely chopped, turkey and the seasoning packet from the wild rice.Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- About an hour before the time is up, add uncooked rice to the slow cooker. Give it a good stir, cover and continue cooking the last hour until rice and vegetables are tender.
- Stir in heavy cream and fresh parsley. Cover and continue cooking another 5 more minutes to warm through. Remove bay leaf, taste and adjust for salt and black pepper. Note – it's a big pot of soup so don't be shy with the salt!
- To serve, ladle into bowls, top with a sprinkle of parmesan cheese and a couple of crispy sage leaves.
Got leftovers? Skip the turkey sandwich. This creamy, cozy soup is where it’s at! Easy recipe – drop in the crockpot and you’re good to catch that Black Friday sale!