Leftover Turkey Soup with Wild Rice
User Reviews
5
Leftover Turkey Soup with Wild Rice
Description
Leftover Turkey Soup with Wild Rice begins with sautéing aromatic vegetables—onion, carrots, celery, and garlic—in olive oil to build a flavorful base. Fresh thyme and a bay leaf contribute herbal undertones while turkey stock and water form the soup's broth. Adding wild rice blend and simmering until tender infuses the broth with a nutty texture and chewy bite that contrasts nicely with the tender vegetables and turkey. Incorporating shredded leftover turkey towards the end ensures the meat stays moist and flavorful without overcooking.
The soup offers balanced savory and herbaceous flavors along with varied textures from the wild rice and diced vegetables. Fresh parsley stirred in just before serving brightens the dish. This soup can be served as a light main course or alongside crusty bread for a more filling meal. Its adaptability allows use of different types of rice, broths, or even frozen vegetables depending on what's available in the kitchen.
For best results, use flavorful leftover turkey such as smoked or glazed meat, and consume the soup within three days of preparation for freshness. Adjust salt and pepper according to your broth's salt content and personal preference. The recipe encourages customizing the herb mix with additions like sage or rosemary to suit your taste. This soup exemplifies practical use of leftovers transformed into a nourishing dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 carrot peeled and diced
- 4 celery diced, stalks
- 1 garlic minced or pressed, clove
- 2 teaspoons thyme or ½ teaspoon dried thyme, minced fresh
- 1 bay leaf
- 4 cups turkey stock homemade or chicken broth, store-bought or homemade
- ⅔ cup wild rice blend
- 2 ½ cups water
- 2-3 cups turkey or substitute with cooked, shredded chicken, cooked, shredded, leftover, about 8-11 ounces
- 2 tablespoons parsley chopped, fresh
- kosher salt to taste
- 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
- Use flavorful leftover turkey, such as smoked or roasted, for richer soup taste.
- Consume the soup within 3 days when stored refrigerated to maintain freshness.
- Adjust salt gradually as broth saltiness can vary and seasoning is personal.
- Substitute herbs like sage, rosemary, or oregano according to preference.
- Wild rice can be swapped with other types like brown or white rice; cooking times will vary.
- Frozen mixed vegetables can replace fresh diced vegetables for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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