Yep. I’m still on the soup train this week… because I just realized there was a TON of cooked turkey in the freezer from Thanksgiving. I recycled it by making this Turkey and Wild Rice Soup.
Turkey and Wild Rice Soup Recipe
I ate turkey at my mom’s house for Thanksgiving, but when I went to the grocery store before going to her house for dinner to buy some extra
beer desserts, I saw that turkeys were on sale for dirt cheap. If I’m remembering correctly, they were like 68 cents a pound. So I picked up a few turkeys a few were cooked to freeze the meat for the winter.
And I really don’t feel so bad now for posting so many soup recipes this week, because I just realized this month is National Soup Month. So there. I really knew what I was doing.
Not really. Sometimes things just work out.
This soup wasn’t planned for a blog post, but it turned out so good I had to share it. I used typical, everyday ingredients that most of you probably already have in your kitchen, and taste-tested it as I went along.
It was SO COLD outside I told myself I WAS NOT going to make a special trip to the grocery store, and was going to utilize what was on-hand in the pantry. So cold that Chance wouldn’t move from beside the fireplace while I was cooking. NOW THAT’S FREAKIN’ COLD.
So here’s how to make this simple, creamy Turkey and Wild Rice Soup from ordinary pantry and kitchen ingredients. I hope it warms your soul as much as it did mine.Print
- 2 tablespoons olive oil
- 1 tablespoon plus 1 teaspoon freshly minced garlic
- 1–1/2 cups sliced celery
- 1/-1/2 cups sliced carrots
- 1 cup chopped yellow onion
- 2 bay leaves
- 1 cup mixed wild rice blend
- 1 (10.5 ounce) can cream of celery soup
- 3 cups chicken stock
- 3 cups water
- 3 cups cubed or shredded cooked turkey meat
- Salt and pepper, to taste
- Heat olive oil in a large soup or stock pot over medium high heat. Sauté onions, garlic, celery and carrots approximately 10 minutes, or until onions are translucent.
- Add chicken stock, cream of celery soup, water, bay leaves, salt and pepper. Stir to combine. Bring to a boil.
- Add wild rice and stir to combine. Cover and reduce heat to low. Simmer for 35-40 minutes, or until rice is tender.
- Add turkey and stir to combine. Cover and cook an additional 10 minutes. Remove and discard bay leaves.
- Category: Soup
- Cuisine: American
Keywords: Soup, turkey, rice, leftover turkey soup