Turkey Wild Rice Soup

This Turkey Wild Rice Soup is the best way to use Thanksgiving leftovers. An easy soup recipe packed with protein and vegetables!

Prep Time15

Cook Time45

Total Time1

Servings: 1.5 cup servings

Calories: 266kcal

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic about 4 cloves
½ cup onion diced
1 cup celery thinly sliced
1 cup carrot sliced in small circles
1 cup mushrooms sliced
2 teaspoons dried parsley
2 teaspoons dried sage
1 teaspoons dried rosemary
¼ teaspoon black pepper
3 cups cooked turkey cubed
1/2 cup wild rice or brown rice
5 cups chicken broth or turkey broth, low or no salt
1 cup whole milk or unsweetened coconut milk

Instructions

Take out a large soup pot and preheat over medium heat for 2-3 minutes. Add the olive oil, garlic, and onions. Cook for 3-4 minutes or until the onions are translucent.
Add the celery, carrots, mushrooms, pepper and dried herbs. Cook over low heat for 3-5 minutes or until the vegetables begin to soften.
Add the remaining ingredients except milk. Cover the pot and bring to a boil.
Once boiling, lower the heat to a simmer for 25-30 minutes or until the rice is cooked.
Once cooked, stir in milk.
Stir often, serve hot and enjoy!!

Video

Notes

The rice can be cooked directly in the pot or you can reduce by 1 cup of stock and prepare the rice on the side. We like cooking directly in the soup as this infuses the rice with great broth flavor.

Crusty bread and croutons go great with this soup.

You can swap the wild rice for brown rice, white rice, or even quinoa if you like!

To make this dairy free, try using unsweetened coconut milk, almond milk, or oat milk.

Nutrition