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Creamy Turkey Wild Rice Soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey! 

Creamy Turkey Wild Rice Soup in a large pot with a wooden spoon.

Fall is officially here and winter is quickly approaching. I am not looking forward to the winter months and snow, but I am looking forward to one thing. Soup season. I could eat soup all year long, but there is nothing better than a warm bowl of comforting soup in the colder months. I love a good hearty soup and this creamy soup will become a new family favorite.

This soup is perfect for using up that leftover turkey from the holidays. And it has a secret ingredient that makes this soup rich, and full of delicious turkey flavor. McCormick’s Simply Better Turkey Gravy. I have loved using these ready to serve gravy mixes in my recipes lately. They add quality flavor and the spices are already packed inside. It is so easy to just pour the gravy into the soup. The result was a thick and creamy soup that my family couldn’t get enough of.

Click here to find McCormick’s Simply Better Gravy in your area

Turkey gravy pouring into soup.

How to make Creamy Turkey Wild Rice Soup

  • Start by sautéing the mushrooms, celery, carrots, and onion in a large stock pot. Add in the flour, followed by chicken broth. Add the quick cooking wild rice and let simmer until tender.
  • Add in the turkey gravy, half and half, and the left over turkey. Cook until heated through.

Creamy Turkey Wild Rice Soup being stirred by a wooden spoon.

This soup is simple to make and ready to serve in about 30 minutes. You are going to love the creaminess of the soup. It is thick and rich and the ready to use turkey gravy is the perfect addition. It makes it simple to just add to the soup and add such incredible flavor. No extra spices are needed. The flavor is packed inside of this ready to use turkey gravy.

Creamy Turkey Wild Rice Soup in a pot with wooden spoon.

This is such a classic soup and one of my favorites. We served it with a crusty baguette and a fresh romaine salad. The entire family devoured it. It was the perfect soup for a chilly day and the flavor is incredible. Your family is going to love it just as much as we did!

This soup is an easy comforting classic!

Creamy Turkey Wild Rice Soup in a bowl.

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Creamy Turkey Wild Rice Soup

5 from 4 votes
By: Alyssa Rivers
Creamy Turkey Wild Rice Soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings



  • In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
  • Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
  • Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.


Calories: 414kcalCarbohydrates: 44gProtein: 27gFat: 16gSaturated Fat: 6gCholesterol: 76mgSodium: 802mgPotassium: 856mgFiber: 5gSugar: 5gVitamin A: 5715IUVitamin C: 18mgCalcium: 118mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    I had lots of leftover turkey from Christmas so I gave this recipe a try. I used yolk free eggs noodles because I love egg noodles in soup but the kind with yolks are not so great for my husband’s cholesterol. I also replaced the half and half with oat milk. I know that may sound a little weird, but oat milk is very creamy like half and half only without the cholesterol. This soup was a huge hit with my crew of 6 who are picky eaters! Definitely will be making this again!

  2. 5 stars
    This soup was amazing. Perfect use for turkey after Thanksgiving. I used a wild/brown rice mix that was not quick cook and so I pre-cooked and diced the turkey instead of shredding.

  3. I never EVER post reviews although I get most recipes from online sites – I made this from 1/2 smoked turkey and 1/2 smoked chicken my husband put on the smoker with hickory wood chips — OH MY GOD this was delicious. I also used canned gravy and substituted it for one of the cups of broth (I also used homemade broth) and arborio rice (risott0) for a nice thick grain. MAKE THIS IMMEDIATELY

  4. I keep making the stupid mistake of reading your emails before lunch. My stomach is growling even louder now! This looks delicious, and I’m printing it out to make on Sunday. Thank you!