Description
This Healthy Leftover Turkey Wild Rice Soup with Vegetables is a comforting and nutritious meal perfect for using up leftover turkey. Packed with vegetables, wild rice, and a creamy touch of evaporated milk, it offers a hearty, flavorful soup that’s easy to prepare in under an hour.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups thinly sliced carrots
- 3/4 cup diced celery
- 4 cups reduced sodium chicken broth
- 1 teaspoon poultry seasoning (optional)
Grains and Protein
- 3/4 cup long grain and wild rice blend
- 2 cups diced cooked turkey
Dairy and Garnishes
- 3/4 cup partly skimmed evaporated milk
- Finely chopped fresh parsley, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the chopped onion, minced garlic, sliced mushrooms, sliced carrots, and diced celery. Sauté until the onion is tender and caramelized, about 5-7 minutes, stirring occasionally to develop flavor.
- Add Broth, Rice, and Seasoning: Pour in the reduced sodium chicken broth, the long grain and wild rice blend, and the optional poultry seasoning. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes or until the rice is tender and cooked through.
- Incorporate Turkey and Milk: Stir in the diced cooked turkey and partly skimmed evaporated milk. Cook for an additional 5 minutes, allowing the soup to heat through and the flavors to meld. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with finely chopped fresh parsley and freshly grated parmesan cheese if desired. Serve the soup hot for a nourishing and satisfying meal.
Notes
- You can substitute the poultry seasoning with herbs such as thyme, sage, or rosemary for a different flavor profile.
- Use leftover turkey or rotisserie chicken as a convenient protein option.
- To make this soup dairy-free, replace evaporated milk with a plant-based milk alternative.
- For a thicker soup, cook the rice a little longer or add a slurry of cornstarch and water in the last 5 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
