Creamy Leftover Turkey and Wild Rice Soup
Creamy Leftover Turkey and Wild Rice Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup wild rice blend, uncooked
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
For the Mix-ins
- 2 cups cooked turkey, shredded or diced
- 1/2 cup canned peas, drained
- 1/2 cup carrots, diced, frozen or fresh
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 2
Add the finely diced yellow onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.
⏱️ 3 min
- 6
Pour in the whole milk and bring the soup to a gentle simmer.
⏱️ 3 min
- 7
Add the uncooked wild rice blend, black pepper, and poultry seasoning. Stir well.
⏱️ 1 min
- 8
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the wild rice is tender, stirring occasionally to prevent sticking.
⏱️ 25 min
- 9
Stir in the cooked turkey, drained canned peas, and diced carrots. Cook for an additional 5 minutes, or until the turkey and vegetables are heated through.
⏱️ 5 min
- 10
Taste and adjust seasoning as needed. Serve warm with a side of crusty bread or croissants.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Leftover Turkey and Wild Rice Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup wild rice blend, uncooked
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
For the Mix-ins
- 2 cups cooked turkey, shredded or diced
- 1/2 cup canned peas, drained
- 1/2 cup carrots, diced, frozen or fresh
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 2
Add the finely diced yellow onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.
⏱️ 3 min - 6
Pour in the whole milk and bring the soup to a gentle simmer.
⏱️ 3 min - 7
Add the uncooked wild rice blend, black pepper, and poultry seasoning. Stir well.
⏱️ 1 min - 8
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the wild rice is tender, stirring occasionally to prevent sticking.
⏱️ 25 min - 9
Stir in the cooked turkey, drained canned peas, and diced carrots. Cook for an additional 5 minutes, or until the turkey and vegetables are heated through.
⏱️ 5 min - 10
Taste and adjust seasoning as needed. Serve warm with a side of crusty bread or croissants.
⏱️ 1 min