Turkey and Wild Rice Soup

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What better way to use the leftovers from your holiday dinner than to make turkey and wild rice soup! It is a delicious way to use leftovers.

Turkey and Wild Rice Soup

I hope everyone had a great time over Christmas and the holidays. If you are in an area where it was allowed, I hope you were able to spend time with family and loved ones.  I have been a little less active on here than normal lately, because Julian and I just got engaged!  We are both really excited!

One of my favorite things about making turkey dinner for the holidays is the leftovers!  While I love to have a second round of turkey dinner the day after, it is nice to make other dishes with all of that turkey too.  One of my favorite ways to use leftover turkey is to make soup.

This soup is creamy and is full of veggies and wild rice.  It is delicious, but also full of healthy ingredients!  This is a great soup to have for lunch or dinner after indulging over the holidays.

Turkey and Wild Rice Soup

How to Make Turkey and Wild Rice Soup

While the full recipe details are available below, here are some tips to make the best soup out of your leftover turkey!  I have also included instructions below on how to make this using raw turkey or chicken breasts.

  • If you are using leftover turkey from your holiday feast, I recommend using white meat and shredding it.  This is important, because it will make the turkey a better size for scooping when eating it in the soup!
  • If you are using raw turkey or chicken breasts, you will add it earlier in the cooking process.  You will then remove the cooked chicken or turkey breast from the pot and shred it.  Then, you will add it back to the soup.
Turkey and Wild Rice Soup

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Turkey and Wild Rice Soup

What better way to use the leftovers from your holiday dinner than to make turkey and wild rice soup! It is a delicious way to use leftovers.

Author:
Kirsten

Ingredients

  • 3 tbsp salted butter
  • 2 + 1/2 cup white onion, diced (approx. 1 large onion)
  • 1 + 1/3 cup celery, diced (approx. 3 stalks)
  • 1 + 1/2 cup carrots, diced (approx. 1 bunch skinny carrots)
  • 2 + 1/3 cups mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 tsp fresh thyme leaves
  • 1/4 cup all purpose flour
  • salt and pepper, to taste
  • 8 cups low sodium chicken stock
  • 1 lb shredded leftover chicken or turkey (or raw chicken thighs or turkey breasts)
  • 1 cup wild rice (dry)
  • 1 + 1/2 cup whole milk
  • zest of 1 lemon

Instructions

  1. Heat a large stockpot or Dutch oven on medium heat and melt the butter.  Add onion, celery, and carrots and sauté until softened, approximately 3 to 5 minutes.  Add the mushrooms, garlic, and thyme and sauté for another 1 to 2 minutes.
  2. Add the flour and salt and pepper, and cook, stirring constantly, until the flour starts to brown.  Add the chicken stock slowly, whisking to combine the cooked flour with the broth.  Bring the pot to a boil and add the wild rice.  If using raw chicken thighs or turkey breasts, add them to the pot now.  Reduce to a simmer and cook, uncovered for 20 to 30 minutes.
  3. If using raw chicken or turkey, remove it from the pot and shred it apart before adding back to the pot.  If using leftover turkey, add it to the pot now.  Check whether the rice is softened – if it is not ready, continue to simmer for a few minutes until it is.
  4. Add the milk and lemon zest.  Bring to a boil and cook, stirring constantly, until the milk starts to thicken and is well incorporated, approximately 3 to 5 minutes.  Taste the soup and add more salt and pepper to taste.  Scoop into bowls, top with additional fresh thyme leaves, and enjoy!

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