Creamy Leftover Turkey and Wild Rice Soup

Turkey Leftovers (yay or nay?)

Every year I suggest we skip making turkey as there’s too few of us and too much turkey and every single year my husbands INSISTS we have turkey. I know I sound as if I am grumbling, but (not so) secretly I am glad.

I feel like turkey is the meal that keeps on giving because there’s nothing better than leftovers! There’s so many ways to use up leftover turkey meat in comforting stews, pies, curries and pasta dishes that the whole family will love.

This crockpot turkey soup is definitely one of the EASIEST ways – simply chop the veggies, dump everything in the slow cooker, sit back and enjoy an awesome turkey and wild rice soup a few hours later.

So next time you are dreading a dry turkey sandwich post Thanksgiving or Christmas give this slow cooker leftover turkey soup recipe a chance!

What You’ll Need

The list of ingredients is not set in stone, as with all soup and stew recipes. Feel free to add, subtract or substitute vegetables and make this soup without cream to keep it light and dairy free if that’s your preference.

• Leftover turkey meat: shredded leftovers from your roast turkey, a mix of white and brown meat.
• Onions, carrots and celery: our trio of aromatics form the basis of this soup.
• Potatoes: Yukon Gold / Maris Piper potatoes are a good option or any floury potato (do not use salad or waxy potatoes for soup).
• Leeks (optional): make sure you wash trim the leeks and only use the white and light green parts.
• Wild rice: Despite the name this not a type rice grain but actually the seed of a semi-aquatic grass (mental note for your next round of culinary trivia). The wild rice cooks in the broth with everything else so there’s no need to precook or soak.
• Broth: Chicken broth or turkey stock (see tip for an easy homemade stock option). Stock made using stock cubes or bouillon is another easy option.
• Fresh corn: I love that touch of crunch and sweetness the corn kernels bring to this turkey soup. Make sure you add them right at the end as they cook quickly.
• Cornstarch: A little slurry will thicken the soup and keep it gluten free.
• Cream: A touch of heavy cream ties everything together and elevates the comfort factor!

How to make Crockpot Turkey Soup

1. The first thing to do is chop up all the vegetables. A vegetable chopper makes this laborious task a breeze but adds to the washing up (there’s always a catch). Add the diced onion, celery, carrots, leek and potatoes to the slow cooker and sprinkle with the salt, pepper, garlic powder, paprika and dried parsley.
2. Stir in the wild rice and turkey meat and add the chicken broth, soy sauce and bay leaf. Cover and cook for three hours on the HIGH setting.
3. Check whether the potatoes are fork tender and wild rice is cooked (the grains will start to split exposing the white part within). Do they need further cooking? Add 30 minutes to the cooking time and check again.

4. If the potatoes and rice are cooked to your liking then it’s time to finish cooking the soup. Add the corn kernels if using and cook for about 5 minutes.
5. Stir in cornstarch slurry and cook for 2-3 minutes to thicken
6. Discard the bay leaf, taste the soup and add salt and pepper as needed. Serve with a sprinkle of thyme or parsley, a little grated Parmesan and some crusty bread.

Stovetop Instructions

I love making this recipe in a slow cooker but there’s no reason you can’t make it in a pot instead (bear in mind that the soup will still need 35-40 minutes of simmering time due to the wild rice).

Heat a little olive oil and butter in a Dutch Oven. Add the vegetables and seasoning and sauté over medium-low heat for 5-7 minutes. Add the rice, soy sauce, broth and turkey and simmer for 35-40 minutes or until the rice is cooked. Stir in the corn and cornstarch slurry and simmer until broth thickens. Add the cream, taste and serve.

Storage and Freezing

Store the cooled soup in an airtight container in the fridge for up to four days. The soup will thicken when stored which is not a bad thing! You can always thin it with a little water or cream when reheating.

Leave the cream out if you are planning to freeze this soup – it can alter the texture of the soup once defrosted. Freeze the soup in portions and consume within three months. You can always stir in some cream just before serving!

Recipe Tips and Notes

• Why use wild rice in soup? Wild rice is a great option for soup because it keeps its shape and stays chewy despite the long cooking. Other types of rice are liable to overcook and turn mushy so are best avoided if you are making soup in a slow cooker.
• Making the best of your leftovers This recipe is great for using up cooked turkey meat but you can also include other leftovers such as roast vegetables or ham. If you have roast carrots, potatoes and so on you can chop them up and add them to the soup at the end just to warm them through.
• Is your turkey soup tasting bland? The type of broth you use plays a big part as it makes up the bulk of this soup! Sometimes it’s worth also adding a chicken stock cube or some chicken bouillon for added flavor and always taste the soup before serving to adjust the seasoning as needed. A little cooked bacon is another great flavor booster.