Turkey Wild Rice Soup
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!
- 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
- ½ 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.
Calories: 263kcal | Carbohydrates: 28g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 621mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3905IU | Vitamin C: 3.1mg | Calcium: 32mg | Iron: 1.5mg