Turkey and Wild Rice Soup
This soup turns leftover turkey into something that feels intentional rather than like leftovers. The key is letting the vegetables sweat down properly at the beginning; it builds a better base than just dumping everything together.
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Ingredients
~8-10 servings
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion ~1 1/2 cups, finely chopped
- 8 celery ribs chopped
- 4 large carrots peeled and diced
- 1 tablespoon fine sea salt
- 12 cups turkey bone broth
- 4 1/2 cups roasted turkey meat chopped into 1/2-inch pieces
- 4 1/2 cups cooked wild rice
- 8 sprigs fresh thyme
Instructions
- Heat olive oil in large pot over medium heat.
- Add onion, celery, carrots, and salt. Cover and cook 8-10 minutes until vegetables soften.
- Stir in turkey and wild rice.
- Pour in turkey broth and add thyme sprigs.
- Simmer 25-30 minutes until carrots are tender.
- Remove thyme stems.
- Season to taste with additional salt.
Notes
Refrigerate up to 5 days or freeze up to 6 months. Add broth when reheating if soup thickens.
Tried this recipe?Leave a comment below & let me know!