Leftover Turkey Wild Rice Soup
Leftover Turkey Wild Rice Soup made with cooked turkey mixed with vegetables and wild rice in a creamy broth, ready in less than an hour!
Servings: 6 servings
Calories: 543kcal
Equipment
- 1 Dutch oven or medium to large soup pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion chopped
- 8 ounces cremini mushrooms sliced
- 3 medium carrots peeled, cut into 1-inch pieces
- 2 medium celery ribs chopped
- 4 medium garlic cloves minced
- 2 teaspoons Italian seasoning
- 2 tablespoons unsalted butter
- 1/4 cup gluten free all purpose flour
- 1 1/2 cups gluten free wild rice uncooked, washed
- 8 cups chicken broth gluten free, low sodium
- 2 whole bay leaves
- 3 cups cooked turkey meat boneless, skinless, cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- In a medium sized dutch oven, add the olive oil, onion, celery, carrots, and mushrooms. Cook until the onions are translucent, about 5-7 minutes. Add the spices, garlic, and butter and stir until completely melted.
- Add the flour and stir everything together. Cook until the flour begins to turn brown and smell slightly nutty, stirring often, about 1-2 minutes. Add two cups of chicken broth and stir together with the flour mixture, making sure there's no clumps of flour in the broth.
- Stir in the rest of the broth, rice, and bay leaves. Bring the soup to a boil, then reduce to a simmer. Simmer for 20 minutes, stirring often.
- Once time is up, add the turkey meat and simmer an additional 20 minutes, or until the rice is tender and completely cooked through. Stir in the heavy cream, remove and discard the bay leaves, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
The time starts from when you first stored the leftover turkey, so if you make this the day after cooking the turkey, you can refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer safe container.
Cooking Tips
- There are different wild rice blends available, so make sure that you choose a gluten free one that's not mixed with other grains.
- I recommend washing the rice before cooking with it. This helps get rid of extra starch on the rice, which can thicken the soup too much.
- Add a little bit of the chicken stock first to make sure the flour mixes smoothly, before adding the rest.
- Add extra time as-needed until the rice is fully cooked. The cooking times can very depending on the rice blend you use.
- Try to cut the vegetables to about the same size, so they finish cooking at the same time.
- Sautéing the vegetables helps build flavor in the soup. Cook them down until they're soft and caramelized.
- If you're using turkey that was brined the first time it was cooked, you might not need to add salt to this recipe. You can add more salt and pepper at the end of the recipe, if needed.
- Add the cream towards the end of the recipe. This helps prevent it from curdling with the heat.
Nutrition
Calories: 543kcal | Carbohydrates: 49g | Protein: 32g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 414mg | Potassium: 1001mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5863IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 3mg
