Turkey Wild Rice Soup Recipe

Its great for using up leftover turkey from the holidays and an easy, comforting classic that is perfect for chilly days! Bring to a boil, and simmer for about 35 minutes (or until the rice is tender).

Soup served in a white bowl with a spoon Wild rice soup

Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Turkey wild rice soup recipe. Drop in the remaining two tablespoons of butter and fry the shredded turkey for a couple minutes on each side. Turkey and wild rice soup. Cover and cook until the rice is tender, 5 to 7 minutes.

Cook and stir until tender. Heat to boiling over high heat, stirring occasionally. Start by sauting the mushrooms, celery, carrots, and onion in a large stock pot.

Goes great alongside a turkey sandwich. Melt the butter in a soup pot over medium heat. Discard the bay leaves and lemon zest and stir in the.

Add wild rice and let cook (without liquid) for an additional 10 minutes. Stir in lentils & turkey. Simmer until the rice is just tender, 13 to 15 minutes.

Its a celebration of the autumn harvest and a time when people are giving thanks, in prayer and feasting. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Add in the turkey gravy, half and half, and the left over turkey.

You simply saut garlic and onion in oil until tender. Cook and stir 2 minutes. Looking for the perfect way to recycle some leftover turkey?

Add 4 cups broth, salt and pepper and bring mixture to a boil. In the united states (and canada too) thanksgiving = turkey!. Stir in bay leaf, thyme, rice & chicken stock.

Add in the flour, followed by chicken broth. Add broth and bring to a boil, scraping up any browned bits. This turkey wild rice soup recipe is the perfect lunch or dinner to whip up after a great thanksgiving meal.

Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet. In a separate pan over medium heat, saut onions, carrots, & celery in melted butter for 5 minutes. Stir in flour until blended;

Turn heat back down to medium and let simmer for 30 minutes. Add the spinach and simmer until wilted, about 1 minute. Add the turkey stock, soy sauce, and bay leaf.

Add mushrooms and saut 2 more minutes. Cook until rice is tender (about 25 minutes longer). In a large stock pot over medium heat, combine turkey and broth.

The soup is made with broth, canned pumpkin, leftover cooked turkey, vegetables, wild rice, half and half and seasoned with salt and cinnamon. Add carrots, celery and onion; Stir in flour until blended;

Add the turkey and wild rice; Add broth, rice and water to the pot; Cover with a lid, and bring to a simmer.

Check the rice and if it isnt softened, cook an additional 10 minutes with the lid on. Taste and adjust with extra seasonings if needed. How to make creamy turkey wild rice soup.

Add turkey, milk, thyme, salt and pepper. Fragrant with fresh thyme, this turkey and wild rice soup is positively brimming with fresh vegetables, nourishing turkey bone broth and plenty of wild rice for a wholesome way to use up thanksgiving leftovers. Add the quick cooking wild rice and let simmer until tender.

How to make one pot turkey wild rice soup saute the sauteables: Gradually whisk in the turkey stock until no lumps of flour remain. Meanwhile, cook the bacon in a large skillet over medium heat until crisp.

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Add leeks, carrots & celery and cook until leeks are softened. Gradually stir in broth and undrained rice.

This creamy leftover turkey wild rice soup recipe is a hearty, satisfying soup that is full of carrots, mushrooms, celery and onion in a light, creamy broth. Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes. If you dont have turkey leftovers, no problem because it also works great with leftover shredded chicken as well!

Remove seasoning packet from rice; Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes. Add cream, salt and rosemary;

Cook for 20 minutes more. Allow to cool and then crumble. Stir to break up any flour bits.

Cover and remove from heat. Add wild rice and simmer for 35 minutes. Add rice and reduce heat to a simmer.

Melt your butter in a large dutch oven or stock pot. Add the mushrooms and garlic and cook another 5 minutes. Set packet aside and add rice to the pot.

Remove bay leaf & thyme sprig. Pour in broth, rice, and bay leaf. This will help the wild rice to absorb the flavor.

Reduce heat to medium low & simmer 30 minutes. Cover & bring to boil. Add garlic and stir for another minute.

Or use chicken and make it any time of year! Stir in oil and flour with wire whisk until well blended. While we do call for smoked turkey breast here, you can absolutely use whatever shredded turkey meat you have to make this delectably creamy turkey and rice soup.

Cook vegetables in the soup a bit longer, stir in the leftover turkey at the end, and your easy turkey soup is ready! Reduce heat to low (simmer) and cover. Bring to a boil, stirring constantly;

Need new ideas for using up leftover turkey? Try this