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Skip to ContentLeftover Turkey Soup with Wild Rice
- Serves: 6
- Prep Time: 15 min
- Cook Time: 40 min
Ingredients
-
2 tbsp
olive oil
-
2 cups
onion, minced (about 2 small)
-
2 cups
celery, chopped
-
3
large carrots, 1/2 inch sliced
-
4
garlic cloves, minced
-
8 cups
chicken or turkey stock
-
2 tsp
salt
-
1 tsp
pepper
-
1 tsp
dried basil
-
2 tsp
poultry seasoning
-
1 1/2 cups
wild rice
-
2-3 cups
kale, ribs removed, chopped
-
2 cups
turkey, cooked, shredded
-
1
lemon, juiced
- parmesan cheese, optional
Method
- Heat the oil in a large soup pot over medium-high heat.
- Add the onions, celery and carrots, sauté for 3-5 minutes until the onions are translucent. Add the garlic to the pot and sauté 2 minutes longer.
- Add the chicken stock, salt, pepper, basil, poultry seasoning to the pot and bring to a boil.
- Add the rice and reduce to a simmer for 20 minutes.
- Add shredded turkey, Kale and lemon juice. Simmer just long enough for turkey to heat through and kale to wilt.
- Serve with parmesan cheese if desired