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–+ servings
Leftover Turkey And Wild Rice Soup

Cozy Leftover Turkey and Wild Rice Soup for Chilly Nights

Transform your leftover turkey into a comforting Leftover Turkey and Wild Rice Soup, perfect for chilly nights and packed with nutritious vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Adds sweetness and depth; can substitute with shallots for a milder flavor.
  • 2 stalks Celery Provides crunch and a fresh taste; no direct substitutes.
  • 3 cloves Garlic Enhances overall flavor; fresh garlic preferred.
  • 2 medium Carrots Adds natural sweetness and color; substitute with parsnips if desired.
  • 1 tablespoon Poultry Seasoning Brings aromatic flavor; blend thyme, sage, and rosemary if unavailable.
  • 1 cup Wild Rice Blend Provides chewy texture; can swap for brown rice.
  • 6 cups Chicken or Turkey Broth Homemade broth adds a special touch.
  • 2 cups Water Lightens the broth for a delicate soup.
For the Creamy Element
  • 4 tablespoons Butter Adds richness; use vegan butter for dairy-free.
  • ½ cup Whole Wheat Pastry Flour Thickens the soup; gluten-free options are ideal.
  • 2 cups Milk Any type of milk will do.
For the Turkey and Garnish
  • 3-4 cups Shredded Leftover Turkey Amounts vary based on leftovers.
  • ¼ cup Chopped Parsley Fresh garnish adds brightness.

Equipment

  • Large Stockpot
  • saupan
  • mandolin or food processor

Method
 

Step-by-Step Instructions
  1. Finely chop the onion and mince the garlic. Slice celery and carrots into bite-sized pieces.
  2. Heat 2 tablespoons of avocado oil in a large stockpot over medium-high heat. Add chopped onions and minced garlic, sautéing until translucent, about 5 minutes.
  3. Stir in the chopped celery, sautéing for an additional 2 minutes. Add carrots and cook for another 2 minutes.
  4. Pour in the chicken or turkey broth and 2 cups of water. Add poultry seasoning and wild rice blend, bring to a boil, then simmer for 45 minutes.
  5. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ½ cup of flour to create a roux, cooking for 2-3 minutes.
  6. Gradually whisk in 2 cups of milk until smooth and bubbly.
  7. After the soup has simmered, stir in the roux and the turkey. Heat through for 5-10 minutes on low.
  8. Ladle into bowls and garnish with chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months.

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