Turkey and wild rice soup is warm and satisfying but light and healthy at the same time. Full of vegetables, whole-grain wild rice, and lean roasted turkey, it’s just what your body craves after indulging on Thanksgiving. And it’s an ideal way to use up that leftover turkey. This recipe is fast and easy to prep, and leftovers freeze beautifully.
- 2 tablespoons olive oil
- 4 medium carrots, peeled and cut into 1/2-inch round pieces (2 cups)
- 2 medium celery stalks, cut into 1/2-inch pieces (3/4 cup)
- 1/2 onion, diced (1 cup)
- 4 ounces white or baby Bella mushrooms, sliced (1 1/2 cups)
- 1 teaspoon dried thyme
- 6 cups low-sodium turkey stock
- 2 cups shredded roast turkey meat (dark or white, skinless)
- 1/2 cup wild rice
- 2 tablespoons fresh minced parsley
- Kosher salt to taste
- Chef’s knife and cutting board
- Measuring cups and spoons
1. Heat the olive oil in a stockpot over medium-high heat. Add the carrots, celery, onion, and mushrooms to the pot and sauté for 5 minutes or until the vegetables start to soften and caramelize.
2. Sprinkle the dried thyme over the vegetables and stir to combine.
3. Add the turkey stock and shredded turkey to the pot and let the mixture come to a boil.
4. Add the wild rice to the pot. Cover, reduce the heat to medium-low, and let the soup simmer for 45 minutes or until the rice is tender.
5. Add the minced parsley and salt to taste.
6. Refrigerate in a covered container for up to 3 days or freeze for up to 3 months.
- Peel the carrots
- Measure the vegetables and rice