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Leftover Turkey Soup with Wild Rice

a bowl of Leftover Turkey Soup with Wild Rice made with carrots, celery, onion, garlic, spices and kale topped with Parmesan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and cut into ½-inch-thick rounds
  • 4 celery ribs, cut into 1-inch-thick pieces
  • 4 garlic cloves, minced
  • 2 teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon dried basil
  • 2 teaspoons poultry seasoning
  • 8 cups chicken or turkey stock
  • 1 cup wild rice
  • 3 cups packed stemmed and roughly torn curly kale
  • 2 cups cooked, shredded turkey
  • 2 tablespoons fresh lemon juice, (from 1 lemon)
  • Freshly grated Parmesan, for serving (optional)

Method

  1. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, carrots, and celery and cook, stirring often, until the onions are translucent, 5 minutes. Stir in the garlic, salt, pepper, basil and poultry seasoning and cook until the garlic is fragrant, about 1 more minute.
  2. Add the stock and wild rice. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring often, until the rice and carrots are tender, about 20 minutes.
  3. Stir in the shredded turkey, kale, and lemon juice. Simmer just long enough for the turkey to heat through and kale to wilt.
  4. Ladle the soup into bowls and top with Parmesan, if using.