It happens every Thanksgiving... What do you do with all that leftover turkey? And believe me when I say that I have a freezer full of it this year. And you know what? I'm not at al mad at it either.
I'm happy to say that I've got a solution for you right here.
I originally started making this soup after Thanksgiving a few years back, and honestly, I still haven't changed the recipe from my original version of it. That's just how good it is.
This soup is a perfect 'leftover' meal that is easy to toss together.
If your turkey day meal is anything like ours, I'm guessing post-holiday that you'll have leftover celery, onion, and maybe even rice to go along with that perfectly cooked up turkey. And who wants to eat the same thing over again?
Let's have some fun and turn your leftover Thanksgiving into something a little different!
Looks can be deceiving.
This soup is creamy, rich, and absolutely worth savoring to the last drop.
It was quite difficult to keep myself from licking the bottom of the bowl clean.
I used up some leftover herb turkey breast cutlets that I had cooked up a few days before in the slow cooker as a test project. But, any leftover turkey would work just as well.
What's better is that this soup is made without cream-of-whatever soup. Use some organic half & half and you have yourself a fantastically clean-eating dish!
Skinny Turkey & Wild Rice Soup
TheSkinnyFork.com - Originally Posted 11/8/13
Servings: 6 • Size: About 1 1/2 Cups of Soup • Calories: 217.4 • Fat: 1.3 g • Saturated Fat: 4 g. • Carb: 24.4 g • Fiber: 2.7 g • Protein: 25.6 g • Sugar: 4.7 g • Sodium: 717.8 mg
2 Carrots, Chopped
2 Celery Stalks, Chopped
1 Medium Onion, Chopped
2 Garlic Cloves, Minced
6 1/2 C. Reduced Sodium Chicken Broth
3 Tbsp. All-Purpose Flour
1 C. Long Grain & Wild Rice, Uncooked
1 Tsp. Dried Thyme
1 Bay Leaf
2 C. Turkey Breast, Cooked & Shredded or Cubed
1 C. Fat-Free Half & Half
Salt & Pepper to Taste
Place the 2 Carrots, 2 Celery Stalks, 1 Medium Onion, and 2 Garlic Cloves into a large stock pot along with 1/2 C. of the chicken broth.
Sauté over medium heat for about 10 minutes or until the onion is translucent and the vegetables are tender.
Sprinkle in the 3 Tbsp. flour and continue to stir and cook for about 3 minutes.
Add in the 6 C. of remaining broth, along with the 1 C. wild rice, 1 Tsp. thyme, and a bay leaf. Bring the pot to a boil.
Cover the pot, reduce the heat to medium-low and cook for 25-30 minutes.
When the rice is tender, add in the 2 C. turkey and cook for 10 more minutes to heat through.
Stir in the half & half and allow to cook for another 5 minutes, just to bring it to a slight simmer.
Remove the bay leaf and season with salt and pepper to taste.
Divide evenly among bowls, serve warm and enjoy!
Nutritional Claims: Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added