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Leftover Turkey & Wild Rice Soup

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 6 Cups


Poultry Stock

  • 1 Whole Turkey or Chicken Carcass
  • 10 Cups Water
  • 1 Large Carrot Cut Into Thirds
  • 1 Ounce Fresh Parsley With Stems
  • 1 Large Onion
  • 4 Cloves garlic
  • 1 Cup Cooked Turkey or Chicken Thigh Meat Leftovers Work Great For This!
  • 6 Ounces Carrot Grated
  • 1/2 Cup Texmati or Wild Rice 2.5 Ounces uncooked
  • 1 8oz Package Cream Cheese
  • Salt & Pepper To Your Taste
  • Fresh Grated Parmesan & Parsley Garnish


Poultry Stock

  • Place your poultry carcass into a large pot. Add in the parsley, garlic, onion and carrot. Pour the water over the contents of the pot and cover with a lid.
  • Cook over medium heat, bringing it to a boil and cooking to infuse the flavors. Reducing the liquid to 7 cups.
  • Strain off the prepared broth and set aside.
  • If you do not have bones for the soup, you can skip the poultry stock preparation steps and skip to soup preparation. Instead of using the poultry stock, you will use 6 cups of store bought Prepared chicken or poultry broth.


  • In a pan combine the poultry stock, grated carrot and rice. Bring to a slow boil and cook until the rice is done cooking
  • Next, cube the cream cheese, cutting it into smaller pieces, then add it to the pot with the stock. Whisking continuously until fully combined and no lumps remain.
  • Remove from heat, add in the cooked turkey or chicken, season with salt and pepper to your taste, then serve warm.