Leftover Turkey Wild Rice Soup
User Reviews
4.9
Leftover Turkey Wild Rice Soup
Description
This soup starts with sautéing onions, carrots, and celery in olive oil and butter, then adding garlic and Italian seasoning with flour to form a thickening base. Chicken broth is whisked in along with wild rice, and the mixture is simmered until the rice is tender with some bite. Shredded cooked turkey and sliced cremini mushrooms are added near the end to heat through, and heavy cream can be stirred in for richness. Seasonings including salt and pepper adjust the final flavor.
The soup has a creamy texture from the roux and optional cream, with tender vegetables and a distinctive chewy texture from wild rice. Turkey adds protein and a savory element balanced by mushrooms. It's hearty and comforting as a main course or substantial first course during colder seasons.
This recipe can be adapted by using wild rice blends or adjusting seasonings as preferred. Storage recommendations suggest that nutritional information may vary, and the dish keeps well for several days refrigerated. It is a good way to repurpose leftover turkey meat efficiently.
Ingredients
- 1 medium onion chopped
- 2 medium carrot peeled & chopped
- 3 ticks celery chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning or more to taste
- 3 heaping tablespoons flour
- 6 cups chicken broth
- 1 cup wild rice uncooked
- 2 cups (or more) turkey shredded/cut up, cooked, meat only
- 7 ounces cremini mushrooms sliced
- salt to taste
- black pepper to taste
- 1/2 cup heavy cream optional, aka whipping cream
Instructions
- Prep your onion, carrots, and celery. I just roughly chopped the carrots and celery.
- Add the oil and butter to a large soup pot over medium-high heat. Add the onion, carrots, and celery. Sauté for 7 minutes, stirring occasionally.
- Stir in the garlic, Italian seasoning, and flour. Cook for 1-2 minutes.
- Whisk in the chicken broth until the flour is dissolved.
- Stir in the rice.
- Increase the heat to high and bring the soup to a boil. Once it's just boiling, cover the pot with the lid slightly ajar. Reduce the heat so it's gently boiling for 15 minutes.
- If you haven't already prepped the turkey and mushrooms, you can do it now.
- Add the turkey and mushrooms to the soup. Increase the heat again so it just comes to a boil, then reduce the heat so it's simmering again and continue cooking the soup for another 15-20 minutes (cover with lid slightly ajar) or until the rice is tender (wild rice does have a bit of "chew" to it, though).
- Stir in the cream (if using). Season soup with salt & pepper as needed.
Notes
- You can substitute a wild rice blend but note it may slightly affect the soup's color.
- Nutritional information is an estimate and can vary due to ingredient differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 991mg | 41% |
| Potassium | 730mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3925IU | 79% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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