Healthy Leftover Turkey And Wild Rice Soup

This creamy leftover turkey and wild rice soup is the perfect flavor and veggie-packed healthy recipe to use your leftover turkey!

Course Dinner, Lunch

Cuisine American

Keyword healthy leftover turkey recipes, healthy turkey soup, leftover turkey recipes, turkey and wild rice soup, turkey soup

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 358kcal

Author Kelli Shallal MPH RD

Equipment

Stock Pot
Large Sauce Pan

Ingredients

1 onion chopped
1 stalk celery
2 cloves garlic minced
6 carrots chopped
3 tablespoon avocado oil
1 tsp poultry seasoning
1 cup wild rice blend
4 cups chicken broth* or turkey-broth
4.5 cups water
3-4 cups Turkey
½ cup butter or ghee or vegan butter
½ cup whole wheat pastry flour or gluten-free 1:1 flour
2 cups milk I used original almond milk, any kind of plant-based or cow's milk will work
½ cup chopped parsley optional garnish

Instructions

Chop onions finely and mince garlic. Using a mandolin or slicer attachment of a food processor, slice the celery and carrots very thin.* (See Notes)
To a large stockpot, add oil, onions, and garlic on medium-high and saute for 5 minutes until translucent and tender. Add in celery and saute for 2 minutes, then add carrots and saute for 2 minutes.
Add the broth, water, seasoning, and rice to the pot. Bring to a boil and then cover the stockpot with the lid and simmer for 45 minutes. Add in your leftover turkey.
Make the roux (non-dairy option included):
In a large saucepan on medium-low heat, add ½ cup butter or vegan butter (I used miyokos) and melt. Next, whisk in the flour with the butter. Once it's thoroughly mixed, add a little bit of milk (⅓ to ½ cup) at a time, whisking to incorporate before you add more milk. Continue this process of adding ½ cup milk until everything is mixed together with a smooth consistency.
Now add your roux to the soup and stir to incorporate.
Garnish soup with parsley.

Notes

*If you do not use a mandolin for the veggies (or food processor attachment), it might be hard to cut the veggies uniformly and thinly enough for them to cook within the 45 minute time frame. In the past, when I've cut veggies by hand, it's taken up to 4 hours to get them to cook right (lesson learned the hard way), so I highly suggest using a mandolin or food processor attachment!

*Feel free to substitute homemade turkey broth.

Nutrition