Leftover Turkey & Wild Rice Soup
A soul-warming soup that transforms Thanksgiving turkey into a creamy, herb-kissed bowl of comfort — the best kind of leftovers reinvented.
Makes: 6 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 cup wild rice blend or long grain and wild rice mix
- 8 cups turkey or chicken broth
- 3 cups cooked turkey shredded or diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 cup heavy cream or half-and-half optional
- 2 cups fresh spinach or kale roughly chopped (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sauté vegetables: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until softened.
- Add garlic and rice: Stir in garlic and wild rice. Cook for 1-2 minutes until fragrant.
- Add broth and seasonings: Pour in broth. Add bay leaves, thyme, and sage. Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes until rice is tender.
- Add turkey: Stir in shredded turkey and cook for 5 minutes until heated through.
- Finish with cream: Reduce heat to low. Stir in heavy cream and spinach (if using). If not using heavy cream, add 1 cup water. Cook for 2-3 minutes until greens are wilted. Remove bay leaves.
- Season and serve: Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.
Tips/Notes
Substitutions: Use brown rice or quinoa if you don't have wild rice. Add mushrooms, parsnips, or leftover green beans for extra veggies.
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