When my family gathers for the holidays we always have both turkey and ham for Christmas. There are inevitably leftovers, so I brought some turkey home and froze it to use later. This Turkey Wild Rice Soup was the perfect way to use up the remaining meat. I had previously used most of the turkey for a pot pie, so only a little over a cup remained — just the right amount for this recipe.
This soup is creamy and packed with vegetables; the wild rice adds a lovely, nutty texture and complements the herbs and spices. It worked wonderfully with leftover turkey, and I plan to make the same soup with leftover chicken next time because the flavor was so comforting and satisfying.
Turkey Wild Rice Soup
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Ingredients
- ¼ cup butter
- 3 carrots, finely diced
- 3 celery ribs, finely diced
- ½ onion, finely diced
- ¼ cup all-purpose flour
- 4 cups chicken or turkey broth
- 1 ½ cups cooked wild rice
- 1 ½ cups cooked cubed turkey, light or dark meat
- 12 oz can fat free evaporated milk, about 1 ½ cups
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp ground black pepper
Instructions
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In a large non-stick stock pot, melt the butter over medium-high heat. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are tender, about 7–10 minutes.
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Stir in the flour and cook until the vegetables have absorbed it. Gradually whisk in the broth and bring the mixture to a boil, stirring constantly. Cook 1–2 minutes until slightly thickened.
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Add the cooked wild rice, cubed turkey, evaporated milk, thyme, salt, and black pepper. Return to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, to let the flavors meld.
Notes
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