Turkey Wild Rice Soup
One of the best parts of Thanksgiving is the leftovers! I love turkey sandwiches, but after the second day I am usually ready to transform the turkey into a little more than a sandwich. Our morning started out looking overcast and gloomy outside, so it was the perfect soup for lunch day! Things are a little hectic and crazy in our house getting ready to move so I have been all about the leftovers making lunch/dinners a little faster and easier!
Hopefully everyone still has a little turkey in the fridge because this soup comes together quickly with a few pantry staples, so you probably already have everything on hand. If you don’t have any wild rice you could use rice you have, but the wild rice is definitely preferred. This recipe can also be cut in half!
Turkey Wild Rice Soup Recipe:
2 cups chopped carrots
1 small onion, diced
1 1/2 cups chopped celery
6 cloves garlic, minced
1 cup chopped mushrooms
2 tablespoons butter
2-3 tablespoons olive oil
~ 10 cups turkey, chicken, or vegetable broth
~ 6 cups leftover turkey
3-4 tablespoons gelatinous turkey drippings (if you still have them at bottom of pan)
3 bay leaves
1 1/2 cups wild rice
salt and pepper to taste
Heat butter and olive oil in a large stock pot over medium heat
Once butter has melted add chopped carrots, celery, onion, mushrooms, and minced garlic; season with salt and pepper, let cook while stirring occasionally for 4-5 minutes
Slowly add broth, leftover turkey, bay leaves, and salt and pepper to taste; bring to a boil, reduce heat and let simmer covered for about 40 minutes
Add wild rice, stir to combine, cover and continue simmering for about 30 minutes