Turkey & Wild Rice Soup

Cube your leftover Thanksgiving turkey and use it as the star ingredient in this soup that’ll warm your taste buds.

1 cup small-diced carrots
1 medium onion diced
½ cup small-diced celery
3 cloves garlic minced
¼ cup butter
¼ cup flour
5 cups chicken OR turkey broth
2 cups cooked wild rice
3 cups cooked diced turkey
2 cups kale roughly chopped (optional)
1 cup half-and-half cream warmed
2 Tbsp minced fresh parsley

Salt and pepper to taste

In a large stockpot over medium-high heat, sauté carrots, onion, celery, and garlic in butter until just tender, about 5 minutes. Quickly stir in flour until combined then slowly stir in broth, a little at a time, until mixture is smooth and lump free.

Add wild rice and turkey to broth and bring soup to a simmer, stirring occasionally until vegetables are tender, about 10 minutes.

Reduce heat to medium-low and add kale, warmed half-and-half, and parsley to soup, gently stirring to combine. Season soup with salt and pepper to taste and let stand 5 minutes to allow the kale to wilt slightly. Serve soup hot!



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