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Life At The Table | Turkey Soup with Kale, Potatoes and Wild Rice. Turkey soup in a white bowl sitting on a wooden table top with an orange napkin beside it.

Turkey Soup with Kale, Potatoes, and Wild Rice

  • Author: Life At The Table
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x


Unleash the comfort of a delicious bowl of soup anytime you have leftover turkey or chicken with this turkey soup with kale, potatoes, and wild rice soup.


  • 2 cups pre-cooked turkey (or chicken)
  • 1/2 cup onion, small dice
  • 1/4 cup cup carrot, small dice
  • 1/4 cup celery, small dice
  • 46 garlic cloves, minced
  • 2 bay leaves
  • 67 cups turkey or chicken broth
  • 1 cup diced red potatoes
  • 2 cups kale, stemmed and roughly chopped
  • 1 1/2 cups pre-cooked wild rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt


  • 1/4 cup cream, or more, if desired


  1. Heat a 4-quart pot over medium-high heat. When hot swirl in just enough olive oil to coat the bottom.
  2. Add the onion, carrot, and celery.
  3. Sauté for about 5 minutes or until the onion becomes translucent.
  4. Stir in the minced garlic and sauté just until fragrant.
  5. Add the diced potatoes and broth.
  6. Bring to a boil and then reduce to a simmer.
  7. Simmer just until the potatoes are tender, 8-10 minutes or so.
  8. Stir in the leftover chicken, cooked wild rice, kale, thyme, oregano, and red pepper flakes.
  9. Simmer until the kale is wilted.
  10. Taste and season with kosher salt as needed.

Add the cream if desired; taste and season again if needed.


  • Garnish with fresh parsley, parmesan cheese, or croutons for added crunch.
  • Wild rice takes about 45 minutes to cook. Be sure to plan this time into your recipe prep or make it a few days before and have it ready to go.
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