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Delicious Turkey and Wild Rice Soup for Leftovers

Thanksgiving Leftovers Turkey and Wild Rice Soup made approachable with clear cues, pantry staples, and flexible swaps.

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.