Description
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup celery, chopped into 1/2-inch pieces
- 1/4 cup carrots, chopped into 1/2-inch pieces
- 1 tablespoon fresh thyme, finely chopped
- 3 bay leaves
- 2 cups cooked turkey, shredded or cut into 1/2-inch cubes
- 1/2 cup wild rice, uncooked
- 1/2 cup mushrooms, finely chopped
- 1 tablespoon vegetable stock powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 5 cups water
- 1 teaspoon fresh parsley, finely chopped (for garnish)
Instructions
- Heat oil in a large pot over medium-high heat for 2 minutes until sizzling hot. Add onion, celery, carrots, thyme and bay leaves, and sauté for 5 minutes until the vegetables are soft and fragrant.
- Add turkey, rice and mushrooms. Stir and cook for another 3 minutes. Add vegetable stock powder, salt, and pepper. Stir well to mix.
- Add water and bring soup to a boil, about 5 minutes. Cover the lid and turn down to medium-low heat. Simmer for 35 to 40 minutes until most of the wild rice is soft and popped.
- Remove the bay leaves and serve in soup bowls. Sprinkle parsley on top to garnish, and squeeze some lemon juice if desired.
Notes
Equipment used: medium-large cooking pot (I used my 4 qt. dutch oven).
How to make it creamy: To make this soup creamy, stir in 1/2 cup of half and half cream at the end, after the soup is done simmering.
How to store: Keep the turkey wild rice soup in the pot (covered) and store in the refrigerator for up to 3 days. You can also transfer the soup into an airtight container for storing.
How to reheat: Reheat in the microwave or on the stove for a few minutes until hot and serve.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American