Filling and warming Turkey Wild Rice Soup is a great way to use up leftover turkey. Make it with homemade turkey stock for a fully home cooked meal the whole family will love!
I probably should have shared this recipe for Turkey Wild Rice Soup a year and a week ago, or at least three weeks ago, but around this time of year everything is hectic around here and I have a bad habit of forgetting to share recipes I make for the holidays or with leftovers from the holidays. By this time, all of your turkey should either be gone or frozen. I give leftovers five days maximum in the refrigerator before I have to use it or freeze it.
My week went like this:
1. Thanksgiving Day: I cooked turkey, Slow Cooker Stuffing with Bacon Onions and Sage, mashed potatoes, Pumpkin Soup, and on and on. By the time we are done I usually don’t get caught up on the dishes and pots and pans for a full week.
2. Friday: I have never shopped on Black Friday, Small Business Saturday, or Cyber Monday once in my entire life. I don’t have a reason why, I just haven’t. This year Thanksgiving was on one of my best friends birthday. We almost always go to her house the weekend after Thanksgiving for her birthday, and that’s what we did on Friday. I didn’t cook a thing that day.
3. Saturday: Put laundry away and did more dishes. Still didn’t cook.
4. Sunday: We went to a benefit for a friend that has breast cancer. Everyone either made food for the benefit or donated baskets or gift cards. We made a wine and pasta basket with a Billy Joel’s “Scenes From An Italian Restaurant” theme. We were there most of the day, so no cooking. The good thing about not cooking for days is it gave me time to catch up on the dishes!
Turkey Wild Rice Soup
On Monday I did make dinner, but it was just pasta with leftover chopped up smoked kielbasa and cheese. Yesterday, finally, I got my act together and made homemade turkey stock and then finally Turkey Wild Rice Soup. I like making homemade stock/broth whenever I get a chance to. A few years ago I shared my recipe for Roasted Chicken Broth. You can follow that recipe for turkey as well. We had a 20-pound turkey for Thanksgiving, so I made a lot of stock. I will freeze it and use it this Winter. Oh, and just so we are clear, now that I made the stock and the soup, now I have a sink full of pots and pans again! Somebody make us dinner!
- 10 cups homemade or store-bought low-sodium turkey stock
- 4 cups cooked and shredded turkey
- 1 cup uncooked wild rice
- 3 carrots, peeled and chopped
- 2 stalks celery chopped
- 1/2 cup chopped yellow or white onion
- 1 clove garlic, minced
Combine the stock, uncooked wild rice, carrots, celery, onions, and garlic in a large pot. Bring to a boil, reduce heat to a simmer and cover.
Simmer for 45 minutes, or until the rice is soft. Stir in the turkey and simmer for a few more minutes. Serve hot.
If making ahead of time, cook the rice separately according to package directions then refrigerate. Combine with the soup when adding the turkey.
This recipe makes a lot of soup. It can be frozen for up to 6 months.