Leftover Turkey and Wild Rice Soup
Leftover Turkey, heart-healthy wild rice, and wholesome veggies make up this warming soup that eats like a meal.
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Servings: 4 servings
Ingredients
- 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
Instructions
- 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 :)