Put that leftover turkey to excellent use with this Slow Cooker Turkey Wild Rice Soup. It’s hearty, naturally gluten free, and one of the simplest dump-and-go recipes you can make after a big holiday meal.
I always look forward to leftover turkey nearly as much as the holiday itself. This Slow Cooker Turkey Wild Rice Soup has become a tradition—some years I even roast or cook extra turkey just so I can make this pot of comforting soup the next day. It’s forgiving, simple, and perfect for feeding a crowd or stocking the freezer.
The recipe is intentionally easy: most ingredients go straight into the slow cooker and cook low and slow until the wild rice is tender and the vegetables are soft. A rich turkey stock gives the broth depth, while thyme and bay leaf add a warm herbal note. When finished, you’ll have a cozy, satisfying soup that’s great with crusty bread or a fresh green salad.
If you don’t have leftover turkey, this recipe adapts well to cooked chicken, but the turkey flavor really shines when you use turkey stock made from the carcass.
Why you’ll love this recipe
- Loaded with tender turkey, nutty wild rice, chunky vegetables and fresh herbs for a balanced, satisfying bowl.
- Works with both leftover turkey meat and a turkey carcass to make homemade stock, maximizing flavor and preventing waste.
- Simple dump-and-go method—minimal hands-on time makes it perfect for busy post-holiday days.
- Naturally gluten and dairy free as written, making it suitable for many dietary needs.
- Freezer friendly: cool completely, portion, and freeze for easy meals later.
Recipe ingredients
Most ingredients are pantry staples and basic produce. The turkey and stock are the elements that really elevate the soup.
- Turkey — about 2 cups of chopped or shredded leftover turkey (white, dark, or a mix).
- Turkey stock — 6 cups. Homemade stock from the carcass adds the best flavor; low-sodium store-bought stock will also work.
- Uncooked wild rice blend — 1/2 cup. Use a regular wild rice blend, not quick-cooking, so the grains keep their texture.
- Vegetables — 1 medium yellow onion (chopped), 1 large celery stalk (coarsely chopped), 1 large carrot (coarsely chopped), 2 cloves garlic (minced).
- Herbs and aromatics — 1 bay leaf, 2 sprigs fresh thyme (or 1 1/2 teaspoons dried thyme).
- Salt and pepper — to taste.
See the recipe card below for full quantities, times, and step-by-step instructions.
How to make turkey wild rice soup in the crock pot
This is a true dump-and-go recipe—perfect for busy days after a holiday.
- Combine all ingredients in a 6-quart slow cooker or similar-sized crock pot. Stir gently to distribute the rice and vegetables.
- Cover and cook on Low for 6–8 hours, or on High for 4–6 hours, until the wild rice is tender and the flavors are blended.
- Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle into bowls and serve warm.
Recipe FAQs
Use homemade turkey stock if possible, plus a mirepoix of onions, celery and carrots. Fresh thyme, a bay leaf, and a little minced garlic will boost flavor. If you only have dried herbs, they work well too—add them earlier in the cooking time so they can rehydrate and release their aroma.
Is wild rice healthier than white rice?
Wild rice is nutrient-dense and contains more antioxidants and minerals than refined white rice. Its chewy texture and nutty flavor also add a satisfying contrast in soups.
How long does homemade soup last 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, transfer to airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Recipe notes
- Do not use quick-cooking wild rice in this recipe; it will become mushy during the long cook time.
- Feel free to customize the soup with additional vegetables (mushrooms, parsnips, or diced potatoes) or fresh herbs (parsley or tarragon) near the end of cooking.
- Control sodium by using low-sodium stock or homemade turkey stock, then seasoning to taste at the end.
More soup recipes you’ll love
- 35 Best Soup Recipes (collection)
- Autumn Vegetable Soup
- Chicken Tortilla Soup
- Chicken Vegetable Soup
- Escarole and Bean Soup
- Greek Lemon Chicken Soup (Avgolemono)
- Italian Sausage Kale Soup
- White Bean and Kale Soup
- Winter Minestrone Soup with Pancetta
Did you try this recipe? If so, please leave a review in the comments and tag @flavorthemoments on Facebook or Instagram so I can see what you made.
Slow Cooker Turkey Wild Rice Soup
Servings: 8
Prep Time: 10 minutes
Cook Time: 6 hours (low) / 4 hours (high)
Total Time: about 6 hours 10 minutes (when cooked on low)
Equipment
- 6 Quart Crock Pot
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 teaspoons dried thyme
- 2 cups leftover turkey, chopped or shredded
- 1/2 cup uncooked wild rice blend (do not use quick cooking rice)
- 6 cups turkey stock (homemade or low-sodium store-bought)
- Salt and freshly ground pepper, to taste
Instructions
- Place the chopped onion, garlic, celery, carrot, bay leaf, thyme, turkey, wild rice and turkey stock into the slow cooker. Stir to combine.
- Cover and cook on Low for 6–8 hours or on High for 4–6 hours, until the wild rice is tender.
- Remove the bay leaf and thyme sprigs. Season with salt and freshly ground black pepper to taste.
- Serve hot. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
Notes
- Nutrition estimates may vary depending on the stock used. Using low-sodium stock or homemade stock helps control sodium levels.
- Do not use quick-cooking wild rice in this recipe; it will not hold up to the long cooking time.
- Adjust vegetables and herbs according to preference—add kale or chopped parsley near the end of cooking for freshness.
- To freeze: cool completely, portion into airtight containers or freezer bags, and freeze for up to 3 months.
Nutrition (approximate per serving)
Calories: 176 kcal; Carbohydrates: 16 g; Protein: 16 g; Fat: 5 g; Sodium: varies depending on stock.
Course: Soups
Cuisine: American
Author: Marcie