Leftover Turkey and Wild Rice Soup
This warming leftover turkey and wild rice soup is the perfect way to use up holiday leftovers! I always make it with whatever is left of my oven-roasted turkey breast or air fryer turkey breast recipes. Not only is it incredibly flavorful, but it's a nourishing veggie-packed heart-healthy option.
Servings: 4 servings
Ingredients
- 2 TBSP olive oil
- 1/2 cup wild rice
- 1 yellow onion, diced
- 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 tsp poultry seasoning
- 2-3 cloves of garlic, peeled and smashed
- 6 cups turkey stock chicken stock or vegetable broth also works.
- 1 handful of baby spinach, ribboned (about 1/2 cup)
- 2 cups cooked cubed or shredded turkey
- Juice of 1/2 a lemon
Instructions
- Step 1. 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, and poultry seasoning. Stir well to evenly distribute the seasoning. Cook for 5-7 minutes, or until the vegetables are tender, stirring occasionally. Add the garlic. Simmer for a minute.
- Add the turkey stock to the pot 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.)
- About halfway through the 20 to 25-minute simmer, stir in the spinach.
- Once the turkey has wilted down into the soup, reduce the heat to low and stir in the turkey. It’s already cooked, so you only want to leave it in over the low heat long enough for it to heat through.
- Transfer to bowls and garnish with fresh parsley and chili flakes if you like a little heat.
Notes
Rice—Instead of wild rice, you could use black rice (forbidden rice) which is also a nutritional powerhouse!
Broth—If you can't find turkey broth, chicken or vegetable broth will do. You could also use your own Instant Pot Chicken Stock.
Vegetables—Feel free to swap out or add in other veggies you love! Mushrooms work wonderfully, as does zucchini.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 18g | Protein: 14g | Fat: 8g | Fiber: 3g | Sugar: 6g
