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Bowls of gluten free turkey wild rice soup

Creamy Leftover Turkey Wild Rice Soup

  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

A big bowl of creamy leftover turkey wild rice soup is about to become your favorite post-holiday meal! If you’re using leftover rice stuffing, this is a quick and easy favorite. If you’re using uncooked rice, it’s still easy — you’ll just need a little more broth and a longer cook time.


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots, diced (about 1 1/2 cups diced)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage) 
  • 2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups sliced cremini mushrooms
  • 1 1/2 cups leftover wild rice stuffing OR wild rice blend (OR 1 cup wild rice + 1/2 cup basmati rice)
  • 1/2 cup sugar-free raisins
  • 48 cups chicken broth (SEE NOTES)
  • 2 heaping cups shredded or chopped leftover turkey
  • 1/2 cup heavy cream OR full-fat coconut milk (OR omit entirely)
  • Fresh thyme, for garnish
  • Leftover cranberry sauce, for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery, cooking for 6-10 minutes until vegetables have softened. Add the thyme, sage, rosemary, and mushrooms, cooking for 1-2 minutes or until the herbs are fragrant.
  2. Add the rice, raisins, and broth (SEE NOTES). Bring the mixture to a boil, then reduce to a simmer and cook, stirring occassionally, for 40 minutes or until the rice is cooked through and has absorbed much of the broth. If the rice has absorbed too much or all of the broth, add more broth.
  3. Stir in the leftover turkey and cream. Simmer for another 5-10 minutes to heat the turkey through, then serve immediately. Garnish each bowl with fresh thyme and a dollop of cranberry sauce, if desired.

Notes

If you’re making this soup with leftover wild rice stuffing, start with 4 cups of broth. You likely won’t need more broth than that! Add the turkey at the same time as the rice stuffing, and omit the raisins (unless you don’t mind a little more raisin action). Simmer for only 10 minutes before adding the cream.

Keywords: turkey soup, wild rice soup, turkey wild rice soup, gluten free