Crockpot Turkey Wild Rice Soup

Crockpot turkey wild rice soup is warm and comforting soup that not only breathes new life into your leftover turkey (or chicken) but also provides a wholesome meal. As the holiday feasting draws to a close there’s often one thing left lingering in abundance: leftover turkey. The best way to use it up is to make soup! Instructions to make this easy turkey soup recipe in the Instant Pot are also included. 

Turkey or Chicken Wild Rice Soup

Ingredients for Wild Rice Soup

• Cooked Turkey: A pound of leftover turkey (or chicken) that has been shredded or diced. You can easily substitute cooked chicken for the turkey in this recipe.
• Wild Rice: Uncooked wild rice that has been rinsed. 
• Heavy Cream
• Chicken Broth & Water
• Mushrooms: 8 ounces white mushrooms, sliced. If you’re not fan of mushrooms, simply omit them or use less. 
• Mirepoix: Mirepoix is onion, celery, and carrots. It’s the base a lot of soups and recipes. 
• Garlic
• Seasonings: The seasonings for this soup are simple: salt, pepper, thyme, and rosemary. 

How To Make Wild Rice Soup In The Slow Cooker

Slow Cooker

1. Add all the ingredients EXCEPT the heavy cream to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the heavy cream. Cover & cook an additional 5-10 minutes.
4. Add salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil, carrots, celery, onion, & mushrooms. Cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
2. Pour in the broth and water (if using). If needed, de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the uncooked rice, cooked turkey or chicken, salt, rosemary, thyme, and pepper. Stir to mix well.
4. Close lid and seal valve. Set high pressure for 20 minutes. When cooking time is complete. quick release the pressure.
5. Open the lid and turn the Instant Pot to sauté again.
6. Stir in the heavy cream.  Cook a few minutes, stirring occasionally.
7. Add salt & pepper to taste.

before

Leftover Turkey 

The holidays means leftover turkey. I don’t know about you but I enjoy leftovers just as much as the original meal. Like a lot of people, by day 2 I’m looking for something different than basic dinner plate. Luckily it’s also soup season. Why not take leftover turkey and make an easy slow cooker wild rice soup? You’ll need about approximately one pound of leftover meat for this recipe. Chicken works too!  

after

What Is Wild Rice?

Wild rice isn’t actually rice!  It’s a grass and the grain that can be harvested from the grass. Wild rice is a healthy ‘rice’ being both high in fiber and protein. Rinse the wild rice and add it to the crockpot or Instant Pot uncooked. 

after

Storing & Freezing Leftover Turkey Soup

If you have leftover turkey wild rice soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze the leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container or freezer-friendly plastic bag. Store the soup in your freezer for up to 2 months. To reheat frozen soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

after

FAQs & Tips

• Coconut milk or coconut cream is a dairy-free substitute for the cream. 
• Keep in mind that the turkey is probably already seasoned. I don’t know what leftovers you used for those so you may need to make adjust the salt content.
• Most slow cookers and Instant Pots have a warm setting. If you’re not going to eat your turkey wild rice soup right away, use it! The warm setting will keep the soup heated through until it’s ready to serve. Please note that all appliances are different. If your slow cooker or Instant Pot heats on the hotter side, you may need to shut it completely off.
• Coconut milk is a good non-dairy substitute for the cream.
• I used a 6-quart slow cooker / Instant Pot for this recipe.

Leftover Turkey or Chicken Soup

• Leftover Turkey Soup

• Turkey Corn Chowder

• Leftover Cajun Turkey & Sausage Soup

• Turkey & Mashed Potato Soup

• Caprese Chicken Soup

Crockpot Turkey Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Pin Recipe

Print Recipe

Crockpot turkey wild rice soup is warm and comforting soup that not only breathes new life into your leftover turkey but also provides a wholesome meal. As the holiday feasting draws to a close there’s often one thing left lingering in abundance: leftover turkey. The best way to use it up is to make soup! Instructions to make this easy turkey soup recipe in the Instant Pot are also included.

• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound leftover turkey or chicken, shredded or chopped
• 3/4 cup uncooked wild rice, rinsed
• 6 cups low-sodium chicken broth (or 4 cups broth, 2 cups water)
• 2 cups heavy cream
• 1/2 cup onion, sliced
• 8 ounces mushrooms, sliced
• 1 medium carrot, diced
• 1 large celery stalk, sliced
• 1 garlic clove, minced
• 1 1/2 teaspoons salt ( or more)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add all the ingredients EXCEPT the heavy cream to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the heavy cream. Cover & cook an additional 5-10 minutes.
4. Add salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil, carrots, celery, onion, & mushrooms. Cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
2. Pour in the broth and water (if using). If needed, de-glaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the uncooked rice, cooked turkey or chicken, salt, rosemary, thyme, and pepper. Stir to mix well.
4. Close lid and seal valve. Set high pressure for 20 minutes. When cooking time is complete. quick release the pressure.
5. Open the lid and turn the Instant Pot to sauté again.
6. Stir in the heavy cream.  Cook a few minutes, stirring occasionally.
7. Add salt & pepper to taste.

Notes

The soup will thicken slightly as it cools.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.