Put that leftover turkey to excellent use with this Slow Cooker Turkey Wild Rice Soup. Hearty, naturally gluten-free, and effortless to prepare, it’s the perfect dump-and-go recipe for busy days after the holiday.
After a big holiday meal, leftover turkey can feel repetitive. Transform it into something new and comforting by turning it into a flavorful, slow-cooked soup. This Slow Cooker Turkey Wild Rice Soup has become a favorite way to use turkey leftovers because it’s simple to assemble, freezes well, and delivers satisfying results every time.
Why you’ll love this recipe
- Loaded with tender turkey, hearty wild rice, chunky vegetables, and aromatic herbs for a balanced, comforting bowl.
- Works with leftover turkey or with a turkey carcass used to make stock, so nothing goes to waste.
- An easy dump-and-go slow cooker recipe that requires minimal hands-on time.
- Naturally gluten- and dairy-free when made with turkey stock and no added cream.
- Freezer-friendly for convenient meal prep and quick dinners later on.
Recipe ingredients
Most of the ingredients are pantry staples. Use the full recipe below for exact quantities.
- Turkey – About 2 cups of chopped or shredded leftover turkey (white or dark meat, or a mix).
- Turkey stock – Homemade turkey stock is ideal for rich flavor and body, but a good-quality store-bought stock works too. Use low-sodium if you want better control of salt.
- Wild rice blend – Use an uncooked wild rice blend (do not use quick-cooking rice).
- Vegetables – Onion, garlic, celery, and carrot form a classic base. Chop coarsely for slow-cooker texture.
- Herbs and aromatics – Fresh thyme sprigs and a bay leaf add subtle, savory depth; dried thyme can be substituted.
- Seasoning – Salt and freshly ground black pepper to taste.
How to make turkey wild rice soup in the crock pot
This recipe is designed for the slow cooker so you can assemble the ingredients and walk away. Follow these simple steps for a rich, comforting soup.
- Place the chopped onion, minced garlic, chopped celery, chopped carrot, bay leaf, thyme sprigs, turkey, wild rice blend, and turkey stock into a 6-quart slow cooker.
- Cover and cook on Low for 6–8 hours or on High for 4–6 hours, until the rice is tender and the vegetables are cooked through.
- Remove the bay leaf and thyme sprigs (any loose thyme leaves will likely have fallen into the soup). Season with salt and pepper to taste, then serve warm.
Recipe FAQs
The best flavor comes from a good turkey stock, a classic mirepoix of onion, celery and carrot, and fresh herbs like thyme and bay leaf. If you only have dried herbs, increase the amount slightly to compensate.
Is wild rice healthier than white rice?
Wild rice and wild rice blends are typically higher in fiber, minerals, and antioxidants than white rice, making them a nutrient-dense option in this soup.
How long does homemade soup keep in the fridge?
Store homemade turkey wild rice soup in an airtight container in the refrigerator for up to 5 days.
Can you freeze homemade turkey soup?
Yes. Cool the soup completely, then pack it into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Recipe notes
- Do not use quick-cooking wild rice in this recipe, as it will become mushy during the long cook time.
- Customize the soup by adding other vegetables you enjoy, such as mushrooms, parsnips, or peas, added during the last hour of cooking if needed.
- To reduce sodium, use low-sodium store-bought stock or your own homemade turkey stock.
- Turn this into a complete meal by serving with crusty bread or a simple green salad.
Slow Cooker Turkey Wild Rice Soup
Easy, comforting slow cooker soup that makes fantastic use of leftover turkey.
Ingredients
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large celery stalk, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 1/2 tsp dried)
- 2 cups leftover turkey, chopped or shredded
- 1/2 cup uncooked wild rice blend (not quick-cooking)
- 6 cups turkey stock (homemade or low-sodium store-bought)
- Salt and freshly ground black pepper, to taste
Instructions
- Combine all ingredients in the slow cooker and cover.
- Cook on Low for 6–8 hours or on High for 4–6 hours, until the wild rice is tender and vegetables are soft.
- Discard the bay leaf and thyme sprigs. Taste and season with salt and pepper. Ladle into bowls and serve.
Nutrition (per serving)
Estimated values: about 176 kcal, 16 g protein, 16 g carbohydrates, 5 g fat. Nutrition will vary depending on stock and ingredients used.
Did you try this recipe? If so, please leave a review and share your results on social media with the recipe name so others can find this comforting, frugal, and flavorful way to use leftover turkey.