Bringing you major warm, cozy, and comforting vibes with a tasty leftover Thanksgiving turkey soup! This leftover turkey soup recipe is so hearty and nourishing, it will quickly become a cold-weather staple. Don’t have turkey? No problem, use some leftover rotisserie chicken and broth for an easy swap!
This healthy turkey soup recipe is loaded with vegetables, wild rice, turkey, and delicious flavor. It’s my favorite way to use up leftover turkey! Add a simple side of cornbread, and enjoy all of the smiles at your table.
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0:32 Start Soup
0:50 Prep – Chop an Onion
1:52 Prep – Cremini Mushroom
3:09 Focus – Wild Rice
4:10 Prep – Kale Ribbons
INGREDIENTS & PRODUCTS USED + MENTIONED:
Cast Iron Pot: https://amzn.to/3pNzScY
Favorite Chefs Knife: https://amzn.to/35vPTMx
Wild Rice: https://amzn.to/3pOvgD5
MORE DELICIOUS SOUP RECIPES:
Minestrone Soup: https://youtu.be/rjn1kkS87SQ
Black Bean Soup Recipes: https://youtu.be/iKqSZcCl3g0
Summer Minestrone Soup: https://bit.ly/2SvwcKZ
Kabocha Squash Soup: https://bit.ly/2GSvo1c
Stuffed Pepper Soup: https://bit.ly/2EE3TGy
LEFTOVER THANKSGIVING TURKEY SOUP RECIPE
1 tbsp olive oil
1 cup chopped onion (1/2 of an onion)
1/2 cup chopped carrots (2 carrots)
3/4 cup chopped celery (2 large stalks)
2 cloves minced garlic
8 ounces diced mushrooms
1/2 cup wild rice
8 cups turkey stock
1 tbsp tamari or liquid aminos
1 bay leaf
1/2 cup coconut milk
2 cups leftover turkey chopped
4 cups kale stemmed and slice into thin ribbons
salt and pepper to taste
Heat olive oil in a large dutch oven over medium-high heat.
Add in the onions, celery, carrots and a pinch of salt. Sauté for ten minutes or until the veggies are fragrant the onions are translucent.
Stir in mushrooms and garlic and cook for another five minutes.
Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.
Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.
Simmer for another five to ten minutes or until the kale has wilted (but is still vibrant) and the soup is heated through. Serve + Enjoy!
Serving: 1.25cup | Calories: 358kcal | Carbohydrates: 31g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 708mg | Potassium: 993mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6329IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 3mg
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