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Turkey Wild Rice Soup

Turkey Wild Rice Soup

This recipe for turkey wild rice soup is a great way to use your left-over Thanksgiving turkey. Or use chicken and make it any time of year!

In the United States (and Canada too) Thanksgiving = Turkey!

It’s a celebration of the Autumn harvest and a time when people are giving thanks, in prayer and feasting. A time to gather with family and watch parades and football games. It’s also a day that makes the perfect excuse for stretchy-pants!

However, all that food has its own dilemma: leftovers.

Leftover Turkey Wild Rice Soup

Turkey leftovers and what to do with them? It’s a question I’ve heard many times. That same great dinner just warmed up in the Microwave the next day just doesn’t seem to do it justice. Do that three times in a row is a great way to make anyone to hate turkey for sure.

There are so many different things you can do with leftover turkey besides a turkey sandwich the next day. Put a little bacon, a slice of tomato, and some avocado and make a Turkey Club that it worthy of the feast the day before. Turkey Cesar salad, turkey pot-pie, or even turkey hash, now your talking.

One of my favorites is this quick and easy wild rice and turkey soup. I use the dark meat as it has some of the richest flavors from the bird. Place a carrot or two aside before you make the glazed carrots. The same goes for onion, celery, and mushrooms from the stuffing. Throw it all in a dutch oven and simmer for about 30-45 min and you have a soup that will keep you warm and comfortable. It’s a great alternative to the rush of Black-Friday shopping, even if it’s online this year.

  • 1
    lb
    leftover turkey or chicken
    (I prefer dark meat)
  • 1
    yellow onion
    (diced)
  • 1
    Tbsp
    butter
  • 1
    large carrot
    (diced)
  • 2
    celery stalks
    (diced)
  • 1
    garlic clove
    (minced)
  • 8
    ounces
    baby bella mushrooms
    (sliced)
  • 1
    cup
    wild rice
  • 64
    ounces
    chicken broth
    (or veggie broth)
  • 1
    Tbsp
    fresh thyme
    (minced)
  • salt and pepper
    (to taste)
  • ½
    cup
    parsley
    (chopped)

  1. To make this turkey wild rice soup, melt butter in a large stockpot over medium heat.

  2. Add diced onion, carrot, and celery and cook until the onions start to caramelize; about 10-15 min.

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  3. Add garlic and cook for another minute.

  4. Add the broth, rice, mushrooms, turkey, thyme, and salt/pepper to the stockpot. Bring to a soft boil and reduce to simmer. Cook for about 35 min, stirring occasionally, or until rice is tender and the carrots and celery have softened.

  5. Add salt and pepper to taste.

  6. Garnish with parsley before serving.

This soup freezes well so go ahead and make a double batch.

Serving: 16ounces | Calories: 228kcal | Carbohydrates: 27g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1200mg | Potassium: 747mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2326IU | Vitamin C: 34mg | Calcium: 61mg | Iron: 3mg

More Soup Recipes

Check out our other soup recipes.

Do you enjoy turkey wild rice soup? What are some other ways you use your leftover Thanksgiving turkey?

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Source: DIY Natural – Food