Healthy turkey and wild rice soup is a fantastic way to use up your leftover Thanksgiving turkey, as well as any random vegetables you have on hand. This turned out really well — hearty, filling, creamy and not too heavy.
I strongly recommend boiling your turkey carcass and making stock with it, if you can. Otherwise, bottled/canned chicken stock will work perfectly well, too.
Fat free half and half makes this creamy without the saturated fat.
I served this with some Cranberry Spelt Quick Bread on the side.
Turkey and Wild Rice Soup
Servings: 4
Calories: 297kcal
Equipment
- 1 stock pot or Dutch Oven
Ingredients
- 1 teaspoon olive oil
- 1 cup diced carrots
- 1 medium onion (diced)
- 1 stalk of celery (diced)
- 4 ounces mushrooms (sliced)
- ¾ cup wild rice
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon dried savory
- ½ teaspoon ground black pepper
- 1½ cups chopped leftover turkey breast
- 4 cups low sodium turkey broth or chicken broth
- ½ cup fat-free half and half
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium heat.
- Cook the diced carrots, onions, celery and mushrooms over medium heat for about 3 minutes, until the vegetables have softened.
- Add the wild rice, dried herbs and pepper, turkey breast and broth and give it a good stir.
- Put the lid on and turn the heat up to medium-high until the soup boils.
- Turn the heat down to medium-low and let the soup simmer for about 15 to 20 minutes until the turkey is heated through.
- Remove from heat and stir in the ½ cup of fat-free half and half.
