Turkey and Wild Rice Soup
A great way to use up leftovers of your holiday turkey.
Tip: I often carve leftovers of a turkey on a large cutting board near the stove, with 1 large stockpot on the stove for this soup (second best pieces), 1 plastic storage container bound for the fridge (best pieces), and 1 stockpot to make turkey stock (bones and carcass, and otherwise unsalvagable pieces). Makes sorting much easier, and you end up with 3 usable dishes with nothing wasted.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 12
savory
comfort
easy
soup
leftover
thanksgiving
winter
comforting
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon salt
- freshly ground pepper to taste
- 2 cups turkey white and dark meat, shredded to 1/2 inch
- 3 quarts chicken stock or turkey stock
- 1 carrot diced to 1/4 inch
- 2/3 cup wild rice
- 2 potatoes diced to 1/4 inch
- 2 tablespoons thyme
- 1/2 cup cream optional
- Carbohydrate 25.6621605567221 g
- Cholesterol 38.0666666666667 mg
- Fat 6.10351750005868 g
- Fiber 2.04147221346713 g
- Protein 17.1783958335304 g
- Saturated Fat 2.37211000001764 g
- Serving Size 1 1 Serving (342g)
- Sodium 380.409361111903 mg
- Sugar 23.620688343255 g
- Trans Fat 0.503533888891408 g
- Calories 227 calories
Place stock in a large stockpot, and bring to a low simmer. Do not bring it to a rapid boil. Add potatoes, wild rice an carrots, simmer covered for 30 minutes. Add remaining ingredients (except cream) and simmer for another 15-30 minutes, or remove from heat to cool for storage in the fridge. Try this with a little cream mixed in, or straight up if you prefer clear broth (pictured). Optional green additions: peas, green beans, italian parsley, and more.
