This warming leftover turkey and wild rice soup is heart-healthy, chockfull of veggies, and eats like a meal. It’s the perfect way to use up your holiday leftovers!
This soup! It eats like a meal, my friends. Get yourself some fresh bread (or make a loaf!) and set yourself up for a cozy fall dinner. One that uses up leftovers, at that.
My brothy dairy-free version of turkey and wild rice soup is a nourishing alternative to the rich and creamy sort. It’s a bit of a riff off of my soothing chicken and kale soup, which makes it great for kicking pesky colds as well!
Thanksgiving turkey was never my favorite part of the holiday dinner. (Until this one.) But the leftovers? I lived for them. I’d eat mayo-slathered turkey sandwiches at every meal for days, never growing tired of them. But of course, with age, eating mayo-slathered sandwiches in abundance isn’t exactly smart ;)
Aside from giving you a solid dose of protein and fiber, this soup is heart-healthy and chockfull of veggies. Carrots, celery, and onions are staples in a broth-based soup. I also threw in some baby spinach for a bit of extra nutrition and greenery. You could add peas, green beans, kale, white beans, and a variety of other veggies or legumes if you want; this soup has a flavor profile that’s open to flexibility.
I hope you’re enjoying soup season so far, and I hope you’ll add this to your rotation!
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Leftover Turkey and Wild Rice Soup
- 2 TBSP olive oil
- 1/2 cup wild rice
- 1/2 yellow onion, diced (about 1 cup)
- 1 large carrot, thinly sliced (about 1 cup)
- 1 celery stalk, thinly sliced (about 1 cup)
- 1/2 tsp kosher salt
- Cracked black pepper
- 1/2 tsp ground sage
- 1/2 tsp dried thyme
- 2 cloves of garlic, peeled and smashed
- 1 handful of baby spinach, ribboned (about 1/2 cup)
- 4 cups turkey stock chicken stock or vegetable broth also works.
- 2 cups cooked cubed or shredded turkey
- Juice of 1/2 a lemon
- Heat olive oil in a large saucepan over medium heat. Add the wild rice and toast it, stirring occasionally, for about 2 minutes.
- Add the onion, carrot, celery, salt, pepper, sage, and thyme. Stir well to combine and evenly distribute the seasoning. Cook for 5-7 minutes, or until the vegetables are tender, stirring occasionally.
- Finally, add the garlic and spinach. Simmer for 2 minutes, or until garlic is fragrant.
- Add the turkey stock to the sauce pan and bring to a simmer. Let simmer for about 20-25 minutes, or until the wild rice is fully cooked. (It should be tender and chewy.)
- Once the rice is cooked, remove the sauce pan from the heat. Add the turkey, and stir in the fresh lemon juice.
- Taste, and season with more salt and pepper if needed.
- Served best with fresh bread :)