Introduction
Thanksgiving brings joy and gratitude, but it also leaves many of us with an abundance of leftovers. One of the most popular and versatile leftovers is turkey. Instead of letting it go to waste, transform it into a comforting soup that warms both heart and home.
This Turkey and Wild Rice Soup is a perfect way to utilize that leftover turkey while incorporating nutritious wild rice and vibrant vegetables. The creamy broth, infused with herbs and spices, will have your family asking for seconds. Plus, it’s simple enough to prepare, making it a great option for busy days following the holiday.
Ingredients
- 2 cups cooked turkey, shredded
- 1 cup wild rice, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups turkey or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 cup fresh spinach or kale, chopped
Directions & Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rinsed wild rice to the pot, followed by the turkey broth, thyme, sage, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the wild rice is tender.
- Once the wild rice is cooked, stir in the shredded turkey, heavy cream, and chopped spinach or kale. Allow the soup to heat through for about 5-10 minutes.
- Remove the bay leaf, and stir in the lemon juice. Season with salt and pepper to taste before serving.
FAQs
What can I do if the soup is too thick?
If the soup is too thick, simply add more broth or water until you reach your desired consistency.
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice, but be aware that it may require a longer cooking time.
What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk for a lighter version, though the texture may differ slightly.
How can I make this soup spicier?
To add heat, consider incorporating red pepper flakes or a dash of hot sauce.
Is there a way to make this soup vegetarian?
Yes, use vegetable broth and substitute the turkey with a mix of mushrooms and additional vegetables.
What should I do if the soup tastes bland?
If the soup lacks flavor, try adding more salt, pepper, or fresh herbs to enhance the taste.
Conclusion
This Turkey and Wild Rice Soup is not only a delicious way to enjoy your Thanksgiving leftovers but also a wholesome meal that can be enjoyed any time of the year. With simple ingredients and straightforward preparation, it allows you to create something special from what might otherwise be forgotten.
Gather your loved ones around the table, serve this hearty soup, and relish the warmth of family and comforting flavors. Embrace the leftovers and make this soup a new holiday tradition!
Recipe Card
Delicious Turkey and Wild Rice Soup for Leftovers
Ingredients
- 2 cups cooked turkey shredded
- 1 cup wild rice rinsed
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups turkey or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 cup fresh spinach or kale chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rinsed wild rice to the pot, followed by the turkey broth, thyme, sage, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the wild rice is tender.
- Once the wild rice is cooked, stir in the shredded turkey, heavy cream, and chopped spinach or kale. Allow the soup to heat through for about 5-10 minutes.
- Remove the bay leaf, and stir in the lemon juice. Season with salt and pepper to taste before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
