Turkey Wild Rice Soup (leftover turkey + fresh herbs!)

Turkey Wild Rice Soup is a thick and hearty soup that’s perfect for a chilly day. Use up leftover turkey, herbs and veggies from your holiday dinner to make this delicious soup!

TURKEY! I had a ton of leftover turkey after Thanksgiving. And to tell you the truth, I’m not a super fan of turkey. I prefer chicken. But my turkey turned out pretty good this year thanks to cooking it in an electric roaster. It was juicy and flavorful and everyone loved it. But there was SO MUCH leftover turkey. I didn’t want to freeze turkey leftovers this year so I decided to make this Turkey Wild Rice Soup with the leftovers. 

TURKEY WILD RICE SOUP

Most of the ingredients I used were items I had leftover from preparing my Thanksgiving meal:

• Fresh herbs (sage, thyme, rosemary)
• Half and Half
• Heavy Cream
• 2% milk
• Turkey (dark and white meat)
• Celery and carrots

I was out of onions so I went to the market and picked some up. There’s always something you’re missing, right?

This turkey wild rice soup is so thick, creamy, flavorful and comforting. The recipe makes ten 1 cup servings that clock in at around 294 calories per serving. Not bad!

Serve the soup with grilled cheese, crusty bread or a side salad.

I hope you enjoy this soup as much as I do!

Turkey Wild Rice Soup (leftover turkey + fresh herbs!)

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Turkey Wild Rice Soup is a thick and hearty soup that's perfect for a chilly day. Use up leftover turkey, herbs and veggies from your holiday dinner to make this delicious soup!

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Ingredients

• 3/4 C uncooked wild rice blend
• 1 C chopped sweet onion
• 1 C diced carrots
• 1 C diced celery
• 7 tbsp butter, divided as 1tbsp and 6 tbsp
• 1 clove of garlic, minced
• 4 1/2 C organic vegetable broth
• 1 to 2 tsp of fresh thyme, chopped
• 1 to 2 tsp of fresh sage, chopped
• 1 to 2 tsp of fresh rosemary, chopped
• 1 lb of cooked turkey, chopped or shredded
• 1/2 C all purpose flour
• 1 1/2 C reduced fat milk (2% milk)
• 1/4 C half and half
• 1/4 C heavy cream
• salt and ground black pepper to taste

Instructions

1. Prepare the rice according to package directions. You can cook on the stovetop or a rice cooker.
2. In a large pot over medium high heat, heat 1 tbsp of butter and add the carrots, celery and onion. Cook until the veggies are tender, about 5 minutes. Add the garlic and cook for another 30 seconds or so.
3. Add the veggie broth, fresh chopped herbs. Stir well.
4. Add the cooked wild rice blend and the cooked turkey. Allow to simmer while you prepare the milk mixture.
5. In a medium sauce pan, melt the remaining 6 tbsp of butter over medium heat. Add the flour and cook for about a minute, whisking constantly. The mixture might be super thick. This is okay. Gradually stir in the milk, whisking constantly until the mixture is thick and smooth.
6. Add the milk mixture to the soup mixture and stir well. Reduce heat and allow to simmer for another 30 minutes. This will allow the flavors to enhance and the rice to become a little more tender.
7. Stir in the half and half and heavy cream.
8. Add salt and pepper to taste.

Notes

*Additional time includes 55 minutes for cooking the Wild Rice Blend according to package instructions. This can be done ahead of time.

Nutrition calculated using My Fitness Pal and is approximate.

Adapted from: Cooking Classy's Creamy Chicken and Wild Rice Soup

Nutrition Information:

Yield: 10 Serving Size: 1 C
Amount Per Serving: Calories: 294 Total Fat: 17.5g Saturated Fat: 8gg Cholesterol: 41mg Sodium: 292mg Carbohydrates: 20.3g Fiber: 2.3g Sugar: 4.7g Protein: 14.1g

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