Looking for something to do with all that leftover turkey? I love turkey sandwiches as much as the next girl, but there’s only so much of that I can take. At some point, I want a hot meal that doesn’t taste like Thanksgiving dinner over and over. That’s where this Turkey and Wild Rice soup comes in. I searched high and low for a great day-after-Thanksgiving meal and this is it! This soup has great texture, a salty but balanced flavor, and you get lots of yummy veggies! My 2-year-old is SUPER picky and hardly ever eats meat, but she cleans up her bowl of soup without my having to ask her twice.
The recipe I found is truly wonderful, but it recommends cooking the veggies in the crock pot. DON’T DO IT – it’s a HUGE waste of time. Just cook everything on the stovetop and you’ll be done in 45 minutes rather than 4-5 hours!
1/2 c. butter (or you could use 1/4 c. butter and 1/4 c. olive oil)
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 c. flour
8-10 cups of chicken broth
8oz. uncooked wild rice
2 tbsp. chicken soup base, like Better than Bouillon (you can use less if you want to cut down on sodium)
2 c. half-and-half cream
1/2 tsp. pepper
2 c. cubed cooked turkey
1/4 c. fresh parsley leaves, chopped (or 1 tbsp. dried parsley)
If you have a dutch oven, whip it out! If not, no biggie. Grab a big soup pot and place it over medium-high heat. Melt your butter (or butter and oil) and toss your veggies in. Cook and stir until tender (about 10 min). Stir in flour until blended and cook until bubbly. Gradually stir in 8 cups of broth and bring to a boil, stirring constantly for 1-2 minutes so it can thicken up a bit. Stir in the remaining ingredients, let your soup return to a boil and then turn it down to a simmer. Simmer uncovered for about 20 minutes, or until your rice is cooked. If your soup is too thick, add some of your remaining chicken broth until you’re satisfied with the consistency. Serve with a hunk of bread!
Original recipes courtesy of Lindsey’s Luscious and Taste of Home.
* Spread the yummm when you follow me on Pinterest.