Hey friend, if you’re like me, you hate letting good turkey go to waste after a big meal. That’s why I’ve made this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe one of my go-to favorites. It’s comforting, packed with veggies, and gives you a delicious second life to your holiday bird (or any roasted turkey). Stick around — this soup is seriously fan-freaking-tastic and will warm you up from the inside out!
Why You’ll Love This Recipe
- Zero Waste Cooking: Turn your leftover turkey into a hearty, comforting meal instead of tossing it.
- Balanced & Nutritious: Loaded with vegetables and wild rice, it’s a wholesome, healthy option that satisfies.
- Easy to Make: Simple steps and staple ingredients mean you can have dinner on the table in under an hour without fuss.
- Versatile and Cozy: Perfect for chilly days, lunch leftovers, or meal prep that tastes like a warm hug.
Ingredients & Why They Work
I love the way the flavors in this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe marry together — earthy mushrooms and carrots complement the tender turkey, while the wild rice adds that nutty texture that feels extra special. Shopping tips? Grab a good reduced sodium broth to keep it healthy and control seasoning.
- Olive oil: Provides a lovely base flavor and helps soften the veggies without overpowering.
- Onion: Caramelizes down to add natural sweetness and depth.
- Garlic: Just the right kick of aroma and savory notes.
- Mushrooms: Add that meaty, umami element that makes the soup feel hearty.
- Carrots: Bring natural sweetness, color, and nutrients.
- Celery: Adds that classic soup crunch and freshness.
- Reduced sodium chicken broth: Keeps it savory but lets you control the salt levels.
- Poultry seasoning: Balance of herbs that makes it taste like turkey soup magic.
- Long grain and wild rice blend: Combination provides great texture—chewy with nutty wild rice and lighter long grain.
- Cooked turkey: The star ingredient—leftover turkey adds protein and heartiness.
- Partly skimmed evaporated milk: Adds a creamy texture without too much fat, making it smooth and rich.
- Fresh parsley and parmesan cheese (for garnish): These final touches brighten and enhance every bite.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
This Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe is a fantastic canvas for your preferences. I often swap in different veggies or tweak seasonings depending on what I have on hand — and honestly, it always turns out great! Feel free to get creative.
- Vegetable Variations: I sometimes add diced zucchini or a splash of corn for sweetness — it’s an easy upgrade that makes the soup more colorful and exciting.
- Dairy-Free Option: If you want to skip the evaporated milk, coconut milk or a splash of unsweetened almond milk work beautifully for creaminess.
- Spice it up: For a little heat, sprinkle in red pepper flakes or a dash of smoked paprika; it gives a nice warm dimension.
- Protein Swaps: Got leftover chicken instead? Go for it—it’s just as delicious, and sometimes easier to keep on hand.
Step-by-Step: How I Make Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
Step 1: Sauté the Veggies Until They’re Perfectly Tender
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Once hot, toss in the chopped onion and minced garlic. Keep a close eye here — the goal is to soften and get that beautiful caramelization without burning anything. I usually stir every couple of minutes. Then add the sliced mushrooms, carrots, and celery and continue sautéing until the onions are tender and the veggies smell amazing, about 8-10 minutes. This slow build-up of flavor is what makes the soup stand out.
Step 2: Simmer the Soup Base with Broth and Rice
Next, pour in the reduced sodium chicken broth, sprinkle in the poultry seasoning if you’re using it, and add the wild rice blend. Bringing this mixture to a boil, then lowering the heat to a gentle simmer is key. You’ll want to let it bubble quietly for about 30 minutes, or until the rice is tender and the liquid slightly thickens. Don’t rush this; gentle simmering deepens the flavors and ensures the rice is cooked just right without getting mushy.
Step 3: Stir in Turkey and Finish with Creaminess
Once your rice is tender, stir in the diced cooked turkey and the evaporated milk. Let it warm through on low heat for about 5 minutes. This step is all about melding those cooked turkey flavors into the broth, while the milk brings that luscious creamy texture that makes the soup feel indulgent but still healthy. Taste and season with salt and freshly ground black pepper to your liking.
Step 4: Garnish and Serve Warm
Don’t forget the final touches—sprinkle some finely chopped fresh parsley and freshly grated Parmesan cheese on top before serving. These garnishes aren’t just pretty; they brighten the whole bowl and up the flavor game tremendously. Serve it hot and get ready for some comfort food happiness!
Pro Tips for Making Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
- Rice Consistency Control: If you prefer thicker soup, use less broth or simmer a little longer; for thinner, add a splash more broth as you cook.
- Prevent Mushy Vegetables: Add the carrots and celery first so they have a head start since they take longer to soften than mushrooms.
- Use Fresh Herbs for Brightness: Parsley at the end adds fresh flavor contrast to the creamy base—don’t skip it!
- Avoid Overcooking Turkey: Since the turkey is already cooked, stir it in last and heat gently to prevent it from drying out.
How to Serve Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
Garnishes
I’m a huge fan of freshly chopped parsley and grated Parmesan—it just lifts the whole bowl. Sometimes I even add a squeeze of lemon juice or a sprinkle of crushed red pepper flakes for a little zing. Croutons or a swirl of plain Greek yogurt can also bring a lovely texture contrast.
Side Dishes
This soup shines with a simple side like warm crusty whole-grain bread or herbed garlic toast. A light mixed green salad with a lemon vinaigrette pairs beautifully if you want to keep the meal fresh and balanced.
Creative Ways to Present
For a special occasion, I like serving the soup in hollowed-out mini pumpkins or bread bowls — super cozy and impressive! You can also garnish with edible flowers or microgreens if you want to add a bit of elegance for guests. It’s a wonderful conversation starter.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. I find it tastes even better the next day as the flavors continue to meld. Just give it a good stir before reheating.
Freezing
This soup freezes surprisingly well! I portion it into freezer-safe containers or zip-lock bags, leaving room for expansion, and freeze for up to 2 months. When you thaw it out, you’ll still get that comforting turkey and veggie goodness without any sogginess.
Reheating
I reheat the soup gently on the stove over medium-low heat, stirring occasionally. If it thickened too much in the fridge, I add a splash of broth or water to loosen it up. Avoid high heat — you don’t want the milk to curdle or the turkey to get rubbery.
FAQs
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Can I make this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe gluten-free?
Absolutely! Just make sure your chicken broth is labeled gluten-free, and the rest of the ingredients naturally are too. The wild rice and vegetables are safe, and if you add any pre-made seasoning, double-check the label to be sure.
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What if I don’t have leftover turkey?
No worries! You can use cooked chicken, rotisserie chicken, or even turkey sausage sliced thinly; just adjust cooking time accordingly since meats vary.
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Can I make this soup in a slow cooker?
Yes! Start by sautéing the vegetables as usual, then transfer everything to a slow cooker with broth, rice, and seasoning. Cook on low for 4-5 hours or until the rice is tender, and stir in turkey and milk at the end.
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How do I prevent the soup from getting watery?
Simmering the soup uncovered helps to reduce excess liquid and concentrate flavors. Also, use the amount of broth recommended and avoid adding extra until you check the texture at the end.
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Is there a dairy-free substitute for evaporated milk?
Yes! Coconut milk or unsweetened almond milk are great alternatives that add creaminess without dairy. Use the same amount as evaporated milk and taste to adjust as needed.
Final Thoughts
This Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe is one of those cozy, feel-good dishes I love to make when I want comfort without the extra guilt. It brings back memories of holiday leftovers turned into pure nourishment and joy. I really hope you give it a try — you’ll enjoy how simple it is to make, how flexible it feels, and how much it warms you up after a long day. Trust me, your leftover turkey won’t miss a beat in this bowl of goodness!
PrintHealthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
A comforting and healthy leftover turkey wild rice soup packed with vegetables and savory flavors, perfect for using up cooked turkey while enjoying a nutritious meal.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups thinly sliced carrots
- 3/4 cup diced celery
- 4 cups reduced sodium chicken broth
- 1 teaspoon poultry seasoning (optional)
- 3/4 cup long grain and wild rice blend
- 2 cups diced cooked turkey
- 3/4 cup partly skimmed evaporated milk
Garnish
- Finely chopped fresh parsley
- Freshly grated parmesan cheese
Instructions
- Heat the oil and sauté vegetables. Heat olive oil over medium heat in a large saucepan or dutch oven. Add chopped onion, minced garlic, sliced mushrooms, thinly sliced carrots, and diced celery. Cook until the onion is tender and caramelized, about 5 to 7 minutes.
- Add broth, rice, and seasoning. Pour in the reduced sodium chicken broth, add the long grain and wild rice blend, and stir in the poultry seasoning if using. Bring the mixture to a boil.
- Simmer the soup. Reduce the heat to low and let the soup simmer for 30 minutes or until the rice is tender and cooked through.
- Add turkey and evaporated milk. Stir in the diced cooked turkey and the partly skimmed evaporated milk. Continue cooking for an additional 5 minutes to heat through.
- Season and garnish. Season the soup with salt and freshly ground black pepper to taste. Garnish with finely chopped fresh parsley and sprinkle with freshly grated parmesan cheese if desired. Serve hot.
Notes
- Use reduced sodium chicken broth to keep the soup heart-healthy and control the salt content.
- You can substitute the poultry seasoning with a mix of thyme, sage, and rosemary if desired.
- Leftover turkey can be replaced with leftover chicken for variation.
- For a dairy-free version, substitute evaporated milk with coconut milk or a plant-based milk alternative.
- Wild rice blend may be substituted with just wild rice or brown rice, but cooking times might slightly differ.
- Garnishing with parmesan cheese adds a nice umami flavor but can be omitted to keep the recipe vegetarian-compatible if turkey is replaced with a vegetarian protein.
