Thanksgiving Leftovers: Turkey & Wild Rice Soup
Here’s another tasty way to use some of your Thanksgiving leftovers, from my cookbook, “Soup’s On!”
This hot-and-healthy Turkey & Wild Rice Soup takes full advantage of any leftover carrots and celery from your relish tray, as well as leftover turkey. You can make your own turkey broth, or just use chicken broth. The quick-cook wild rice mix adds both flavor and texture.
TURKEY & WILD RICE SOUP
Prep time: 25 minutes.
Makes about 6 1-1/2 cup servings.
This is a great post-Thanksgiving soup, with the wild rice mix giving a quick flavor and texture boost. Don’t throw out the leftover drippings from roasting your turkey; add it to the soup for a richer broth.
1 tablespoon butter or margarine
1 cup celery, sliced (about 2 stalks)
1 cup carrots, sliced (or use about 1 ½ cups frozen sliced carrots)
1 pound cooked turkey breast, diced (about 2-3 cups)
1 3-ounce package or jar (about 3/4 cup) real bacon pieces (Optional)
5 cups water
1 14-ounce can chicken or turkey broth (or about 1 cup of turkey stock left over from roasting the turkey, plus 3/4 cup water)
1 6.2-ounce box fast-cooking long-grain and wild rice mix with seasoning packet (such as Uncle Ben’s)
1. Melt butter in a 4-quart stockpot over low heat while slicing celery and carrots, and dicing the turkey breast into 1/2-inch pieces.
2. Turn heat to high and add vegetables to the pot. Cook, stirring occasionally, about 5 minutes, until celery is translucent.
3. Add turkey, bacon, and water to the pot. Cover with lid and turn heat to high until mixture comes to a boil, about 3 minutes.
4. Stir in rice mix and seasoning packet. Turn heat down to medium, cover with lid and cook 5 minutes. Turn off heat and allow soup to stand another 5 minutes before serving.
Note: I often use the original Uncle Ben’s wild rice mix; it just takes a longer cooking time.
For more leftover turkey soups: