Turkey and Wild Rice Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
330 kcal
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Course
Main Course, Soup
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Cuisine
American
Turkey and Wild Rice Soup
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Turkey and Wild Rice Soup is the perfect way to use up leftover turkey. Pair it with fresh vegetables and herbs and wild rice and you will have a comforting soup in about an hours time.
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Ingredients
- 2 tablespoons unsalted butter
- 6 carrots peeled and sliced
- 3 celery
- 1 onion
- 8 cups turkey stock
- 6 sage leaves minced
- ¼ cup parsley minced
- 1 cup wild rice
- 2 cups turkey diced
- salt and pepper to taste
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Instructions
- Heat the butter on medium-high heat in a large stock pot. Then add the carrots, celery, and onions. Place the lid on and let the vegetables cook for 10 minutes. Stir occasionally and add a half cup of stock if needed to keep the vegetables from burning and drying out--the purpose of this is to steam the vegetables.
- Then add in 4 cups of stock, half of the minced sage leaves and fresh parsley, and the wild rice. Mix well, place the lid on the pot and cook for 15 minutes. Mixing occasionally and make sure that the pot does not get dry (add more stock if needed).
- Add the rest of the stock, lower the burner to a simmer and cook for 25 minutes, mixing occasionally with lid on.
- Add the cooked chopped turkey, salt, and pepper. Mix well and cook for an additional 10 minutes or until the rice is soft to bite. Before serving stir in the remaining fresh herbs, ladle soup into bowls and enjoy!
Notes
- turkey renderings from the pan that you roasted it in --you can substitute that for butter for even more flavor!
- Pre-Chop Veggies - If you know you will make turkey soup after the holiday feel free to prechop the vegetables as you are prepping the big meal. This will save you even more time on the day you go to make the soup.
- Vegetables - If you like a lot of vegetables you can also add in chopped mushrooms, green beans, or even green peas if you want to pack in more veggies.
- Rice - Although this recipe is for turkey and wild rice soup you can always use regular white rice. If that's all you have on hand.
- More broth - If you prefer a soup that has more broth feel free to cook the rice separately then add it in to each bowl as you serve. This will give you more servings of soup therefore stretching your food further.
- Turkey renderings - If you happen to have any of the turkey renderings from the pan that you roasted it in --you can substitute that for butter for even more flavor!
- Freezing - If you have leftovers you can freeze the soup; however, the rice will absorb all the broth. This is actually one soup I don't recommend to freeze because it could come out as mush once it's thawed out.
Nutrition Information
Show Details
Serving
1cup
Calories
330kcal
(17%)
Carbohydrates
39g
(13%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
38mg
(13%)
Sodium
550mg
(23%)
Potassium
807mg
(23%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
10519IU
(210%)
Vitamin C
10mg
(11%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 550mg | 23% |
| Potassium | 807mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 10519IU | 210% |
| Vitamin C | 10mg | 11% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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