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–+ servings
Leftover Turkey And Wild Rice Soup

Leftover Turkey and Wild Rice Soup That Warms the Soul

Transform your holiday turkey remnants into a comforting Leftover Turkey And Wild Rice Soup. A nutritious and hearty meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Onion Adds foundational flavor and sweetness.
  • 2 stalks Celery Contributes crunch and aromatic notes.
  • 3 cloves Garlic Provides a depth of flavor; can be minced for even distribution.
  • 2 medium Carrots Adds sweetness and color; chop into small pieces for even cooking.
  • 2 tablespoons Avocado oil For sautéing; can be substituted with olive oil.
  • 1 tablespoon Poultry seasoning Enhances earthy taste; store-bought or homemade blends work.
  • 1 cup Wild rice blend Acts as the grain base, providing texture.
  • 1 quart Chicken or turkey broth Provides rich flavor; homemade broth can enhance taste.
  • 1 cup Water Used to adjust the soup’s consistency.
  • 2 cups Cooked turkey Use any leftover cooked turkey, shredded for easy incorporation.
  • 2 tablespoons Butter or vegan butter For the roux base; can use ghee or a dairy-free spread.
  • 2 tablespoons Flour Whole wheat pastry or gluten-free flour can be used.
  • 1 cup Milk Adds creaminess; can be almond milk or any preferred milk.
  • 1 tablespoon Chopped parsley For garnish, adds freshness and color.

Equipment

  • Large Stockpot
  • Saucepan
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Chop one onion, mince three cloves of garlic, and use a food processor to thinly slice two stalks of celery and two carrots.
  2. In a large stockpot, heat two tablespoons of avocado oil over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent.
  3. Stir in the sliced celery and sauté for 2 minutes. Add the chopped carrots and cook for an additional 2 minutes.
  4. Pour in a quart of chicken or turkey broth along with one cup of water and a tablespoon of poultry seasoning. Add in one cup of wild rice blend. Bring to a boil, then cover and reduce to a simmer. Cook for around 45 minutes.
  5. Stir in 2 cups of shredded leftover turkey. Simmer for an additional 5 minutes.
  6. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, stirring until it forms a paste. Gradually whisk in 1 cup of milk until smooth.
  7. Stir the roux mixture into the soup, adjusting thickness by adding more water or broth if desired. Serve hot, garnished with freshly chopped parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Chop vegetables evenly to ensure even cooking. Adjust thickness by simmering longer or adding broth/water. Use homemade broth for better flavor. Add other veggies if desired.

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