Leftover Turkey Wild Rice Soup Recipe
A delicious and flavorful Turkey Wild Rice Soup recipe that is the perfect bowl of cozy comfort food! Perfect for leftover Thanksgiving turkey!
Ingredients
- 4 tablespoons extra virgin olive oil divided (sub avocado oil)
- 1 medium yellow onion diced
- 2 teaspoons garlic minced
- 4 celery stalks sliced
- 3 medium carrots sliced
- 3 1/2 tablespoons arrowroot powder
- 5 cups chicken broth sub turkey broth
- 1 can full fat coconut milk fully mix before adding
- 4 cups cooked turkey cubed
- 1 bay leaf
- 1 pint of fresh mushrooms sliced
- 2 15oz cans of wild rice
- 2 tablespoons fresh sage minced
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon ground black pepper
Instructions
- Sauté: Add 2 tablespoons of oil to large dutch oven or saucepan and bring to medium-high heat. Add diced onion & 2 teaspoons garlic, move around the pot for 2-3 minutes. Add celery and carrots and sauté for 1-2 minutes. Add another tablespoon of oil and 3 1/2 tablespoons arrowroot powder. Stir to coat the vegetables.
- Simmer: Slowly pour in the chicken broth, stirring as you go. Then gradually add the coconut milk, cooked turkey, & 1 bay leaf. Bring soup to a simmer.
- Mushrooms: While soup is simmering, add the remaining tablespoon of olive oil to a separate fry pan and bring to medium high heat. Sauté mushrooms to soften and then add them to the soup pot.
- Finish + Taste: Now add the wild rice, 2 tablespoons minced sage, 1 tablespoon fresh thyme, 1 1/2 teaspoons kosher salt, 1 teaspoon lemon zest, & 1/2 teaspoon black pepper. Stir to combine. Taste and add additional seasoning, as desired.
- Serve: Ladle into individual bowls and enjoy immediately!
Notes
- Simmer: we would recommend adding the wild rice 10 minutes before serving, that way the rice doesn't soak up too much of the liquid.
- Mushrooms: option to add the mushroom directly to the pot, but there is an extra added flavor that comes from sautéing them.
- Thickening: for a thicker soup, ladle out 3 tablespoons of broth into a little bowl and add up to 1 tablespoon of arrowroot powder. Whisk that together until the powder is fully combined and then pour back in the soup, stirring as it thickens.
- Storage: leftovers can be kept in an airtight container in the refrigerator for 5-7 days. Do not freeze.
Nutrition
Calories: 242kcal | Carbohydrates: 26g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 40mg | Sodium: 871mg | Potassium: 482mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3121IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
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