Leftover Turkey
Hearty Turkey Wild Rice Soup
Equipment
- 1 Large pot or Dutch oven (for simmering the soup) (for simmering the soup)
- 1 Sharp knife (for chopping vegetables) (for chopping vegetables)
- 1 Cutting board
- 1 Measuring Cups and Spoons
- 1 Wooden spoon or spatula (for stirring)
- 1 Strainer (for rinsing the wild rice) (for rinsing the wild rice)
- 1 Ladle (for serving the soup) (for serving the soup)
Ingredients
- 1/2 cup Wild Rice
- 1 1 Yellow Onion chopped
- 1 Carrot peeled and chopped
- 1 Celery Stalks chopped
- 2 Garlic Cloves
- 1/2 tps Kosher Salt
- 1 Black Pepper To Taste
- 1 tps Poultry Seasoning
- 1 handful Baby Spinach
- 2 cups Cooked Turkey
- 6 cups Turkey or Chicken Stock
Instructions
- Rinse the wild rice under cold water and set aside.
- Sauté vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add seasonings: Stir in the salt, pepper, poultry seasoning, and minced garlic. Cook for another minute.
- Cook the rice: Add the rinsed wild rice and stock. Bring to a boil, then reduce the heat to low and cover. Let the soup simmer for 35-40 minutes, or until the rice is tender.
- Add turkey and spinach: Stir in the shredded turkey and spinach. Cook for an additional 5-10 minutes until the spinach wilts and the turkey is heated through.
- Adjust seasoning: Taste the soup and adjust seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and serve hot.
Video
Notes
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Storage:
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Make sure to allow it to cool completely before freezing. -
Reheating:
When reheating, you may need to add a bit of extra stock or water if the soup has thickened. Reheat on the stovetop over medium heat or in the microwave until heated through. -
Wild Rice:
Wild rice can be a bit more textured and chewy than regular rice. If you don’t have wild rice, you can substitute with brown rice, though the flavor and texture will be different. -
Herbs:
Fresh herbs like thyme, rosemary, and sage are perfect for adding depth to the soup. If you use dried herbs, you’ll only need about 1/3 of the amount. -
Broth:
For the most flavor, use homemade turkey or chicken broth. If you’re using store-bought broth, opt for a low-sodium version to better control the salt content in the soup. -
Vegetable Variations:
Feel free to customize the soup with other vegetables you may have on hand, such as potatoes, parsnips, or green beans. Just make sure to adjust cooking times as needed. -
Gluten-Free:
This recipe is naturally gluten-free as long as you use gluten-free broth and make sure any additional ingredients, like seasonings, are certified gluten-free. -
Make Ahead:
This soup is a great option for meal prep. You can make it ahead and enjoy it throughout the week. It’s also a fantastic dish to make in large batches for meal planning. -
Vegetarian Option:
To make this recipe vegetarian, simply swap out the turkey for tofu, chickpeas, or lentils, and use vegetable stock instead of turkey or chicken stock. -
Adjusting for Texture:
If you prefer a smoother texture, you can blend a portion of the soup after cooking, then stir it back into the rest of the soup for a creamier consistency.