Leftover Turkey Soup with Wild Rice
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5.0
45 reviews
Excellent
Leftover Turkey Soup with Wild Rice
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This easy turkey and rice soup is a simple, delicious dinner that takes advantage of your holiday extras! Don't have turkey on hand? Use chicken instead!
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Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 1 garlic clove, minced or pressed
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 4 cups homemade turkey stock, homemade chicken broth, or store-bought chicken broth
- ⅔ cup wild rice blend
- 2 ½ cups water
- 2-3 cups (about 8-11 ounces) cooked, shredded leftover turkey (or substitute with cooked, shredded chicken)
- 2 tablespoons chopped fresh parsley
- Kosher salt and ground black pepper, to taste
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the thyme, bay leaf, broth, rice, and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes, or until rice is tender.
- Stir in cooked turkey and simmer just until heated through. Remove bay leaf.
- Add fresh parsley; taste and season with salt and pepper, if necessary. Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
- The more flavorful your meat, the more flavorful your soup! We love to use leftover smoked turkey breast in this recipe, but a maple-glazed roasted turkey breast or an apple cider brined whole roasted turkey are also great. As an alternative, try the meat from this rosemary oven roasted chicken.
- Make the soup within 5-6 days of cooking a turkey. After that point, the leftover turkey meat should be frozen or discarded.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Extra sage, thyme, rosemary or parsley all add great flavor to the pot.
- Instead of leftover turkey, use leftover chicken or a store-bought rotisserie chicken.
- Replace the wild rice with another type of rice -- such as long grain white rice or brown rice. You will need to adjust the cooking time accordingly; white rice tends to cook faster than wild rice, while brown rice will require more time.
- Use homemade turkey stock from a leftover turkey carcass, homemade chicken broth, or a high-quality store-bought chicken broth.
- Instead of cutting up fresh vegetables, add frozen mixed vegetables (such as corn, peas, and carrots) towards the end of cooking. You can pick your family's favorites!
- Mix up the herbs and use your favorites. In addition to the parsley and thyme, good options include rosemary, sage, oregano and chives.
Nutrition Information
Show Details
Serving
1cup
Calories
174kcal
(9%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
90mg
(4%)
Potassium
378mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5199IU
(104%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 174kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 90mg | 4% |
| Potassium | 378mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5199IU | 104% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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