If you’re anything like me, you love finding ways to transform leftovers into something fresh and comforting. That’s why this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe is a total game-changer in my kitchen. It’s cozy, nourishing, and beautifully packed with veggies and protein, perfect for wiping out those turkey bits lingering in your fridge. Trust me, once you try this, you’ll want to keep some turkey just to make this soup!
Why You’ll Love This Recipe
- Simple and Wholesome: Uses wholesome ingredients you likely already have, turning simple leftovers into something special.
- Comforting but Light: The broth and veggies keep it hearty without weighing you down, perfect for a healthy meal.
- Wild Rice Adds Texture: That chewy wild rice blend brings a lovely, cozy bite to every spoonful.
- Family Pleaser: My family goes crazy for this soup, especially when you finish it off with fresh parsley and parmesan.
Ingredients You’ll Need
The beauty of this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe lies in its straightforward ingredients that blend together perfectly. Whether you’re shopping fresh or working with what’s in your pantry, these elements bring that perfect balance of flavor, nutrition, and texture.
- Olive oil: I always pick a good quality extra virgin olive oil for that subtle fruity richness.
- Onion: Adds sweetness when caramelized – try yellow or sweet onions for the best flavor.
- Garlic: Freshly minced garlic is a must—it wakes up the broth beautifully.
- Mushrooms: I like cremini or button mushrooms; they add earthiness and meaty texture.
- Carrots: Thinly sliced so they cook quickly and add a vibrant pop of color and sweetness.
- Celery: Adds that classic aromatic base and a little crunch when simmered just right.
- Reduced sodium chicken broth: Using reduced sodium gives you control over the saltiness and keeps it heart-healthy.
- Poultry seasoning (optional): Sprinkling this in gently enhances that cozy turkey flavor without overpowering it.
- Long grain and wild rice blend: This mix offers a wonderful nutty flavor and a chewy texture that’s hard to beat.
- Cooked turkey: Leftover turkey diced into bite-sized pieces; white or dark meat works beautifully.
- Partly skimmed evaporated milk: Adds creaminess without being heavy—perfect for a “healthy” touch.
- Fresh parsley: Finely chopped for a bright, herbal finish.
- Parmesan cheese: Freshly grated right before serving for a savory kick.
Variations
One of the things I love about this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe is how easy it is to tweak based on what you have or what you’re craving. I encourage you to make it your own!
- Vegetarian Version: Swap turkey for cannellini beans or chickpeas, and use vegetable broth instead of chicken broth—I did this once and still loved the richness.
- Spicy Kick: Add a pinch of red pepper flakes or fresh chopped jalapeño when sautéing the veggies for a little warmth.
- Seasonal Veggies: Feel free to toss in zucchini, bell peppers, or kale for a seasonal twist and extra nutrition.
- Gluten-Free: Be sure to use a wild rice blend without added grains containing gluten—most are naturally gluten-free.
How to Make Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
Step 1: Sauté your base veggies till they’re tender and caramelized
Heat your olive oil over medium heat in a large saucepan or Dutch oven. Add the chopped onion, minced garlic, sliced mushrooms, carrots, and diced celery. Sauté them gently until the onion softens and just starts to caramelize, about 8 to 10 minutes. This slow cooking builds a deep, sweet flavor base that really elevates the soup.
Step 2: Add broth, rice, and seasoning, then simmer
Pour in your reduced sodium chicken broth, stir in the long grain and wild rice blend, and sprinkle in the poultry seasoning if you’re using it. Bring everything to a bubbling boil, then lower the heat so it simmers gently. Let it go for about 30 minutes, stirring occasionally, until the rice is tender and the soup has thickened slightly. Keep an eye on it toward the end – you want tender but not mushy rice.
Step 3: Stir in the turkey and creamy evaporated milk
Once the rice is done, add your diced cooked turkey and the partly skimmed evaporated milk. Stir well and let it cook for another 5 minutes so the turkey warms through and the flavors meld. Taste and season with salt and freshly cracked black pepper. This step is where it all comes together into that rich, comforting bowl you can’t wait to dive into.
Step 4: Garnish and serve hot
Serve the soup hot, topped with finely chopped fresh parsley and freshly grated parmesan cheese. I find these garnishes add brightness and a lovely savory finish that my whole family raves about.
Pro Tips for Making Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
- Low and Slow Sauté: Taking your time cooking the veggies lets their natural sweetness develop and deepens your soup’s flavor dramatically.
- Rice Timing Matters: Don’t rush the rice cooking — wild rice especially takes longer, so 30 minutes ensures those firm-but-tender grains you want.
- Add Milk at the End: Stir in the evaporated milk last to keep it creamy without curdling or becoming grainy.
- Avoid Over-Salting: Since broth and cheese add saltiness, taste before seasoning so you don’t accidentally make it too salty.
How to Serve Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
Garnishes
I always reach for fresh parsley and fresh parmesan to top this soup because they add freshness and a little salty punch that simply sings. Sometimes I sprinkle a tiny drizzle of good olive oil or a few chili flakes if we’re feeling adventurous. It just brings everything to the next level.
Side Dishes
Pairing this soup with a crusty whole grain bread or a light mixed green salad works wonderfully. My family especially loves it with a simple garlic toast or homemade oat biscuits, making the meal feel complete and satisfying.
Creative Ways to Present
For holiday leftovers or dinner parties, I’ve served this Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe in mini soup bowls nestled on a wooden board with an assortment of dipping breads and cheese cubes nearby. It makes the experience feel special, inviting everyone to dig in and share stories around the table.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The soup actually tastes even better the next day, as the flavors continue to meld. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace because it expands. When I’m ready for a quick meal, I thaw it overnight in the fridge for best texture.
Reheating
I reheat on the stove over low to medium heat, stirring gently so it warms evenly without curdling the milk. If the soup thickens too much after refrigeration, a splash of broth or water helps loosen it back up.
FAQs
-
Can I use fresh turkey instead of leftover turkey for this soup?
Absolutely! If you have fresh turkey, cook it first by roasting or boiling, then dice and add it in the last step of the soup to warm through. Using leftover turkey just saves time and makes great use of your holiday or dinner extras.
-
Is this soup suitable for a dairy-free diet?
You can easily make this soup dairy-free by substituting the evaporated milk with a creamy non-dairy alternative like coconut milk or unsweetened almond milk. Just be sure to use unsweetened and plain varieties to maintain the savory flavor.
-
How long does the rice take to cook in the soup?
The wild rice blend typically needs about 30 minutes of simmering to get tender yet retain some bite. If in doubt, taste the rice as it cooks to hit your preferred texture before adding turkey and milk.
-
Can I make this soup in a slow cooker?
Yes! I’ve done this by sautéing the veggies first, then layering everything into the slow cooker with broth, rice, and seasonings. Cook on low for 3-4 hours or until rice is tender, then add the turkey and evaporated milk in the last 30 minutes to warm through.
Final Thoughts
This Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe has become one of my go-to comfort meals, especially when I want something that feels nourishing without a ton of fuss. It’s warm, flavorful, and a perfect way to use up turkey while sneaking in plenty of veggies. I’m excited for you to try it and make it your own—grab those leftover turkey bits and let’s turn them into pure soup magic!
Print
Healthy Leftover Turkey Wild Rice Soup with Vegetables Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A comforting and nutritious soup made from leftover turkey, wild rice blend, and fresh vegetables, simmered in a flavorful chicken broth and finished with creamy evaporated milk. This Healthy Leftover Turkey Wild Rice Soup with Vegetables is perfect for warming up on chilly days while using up your holiday or roast turkey.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups thinly sliced carrots
- 3/4 cup diced celery
- 4 cups reduced sodium chicken broth
- 1 teaspoon poultry seasoning (optional)
- 3/4 cup long grain and wild rice blend
- 2 cups diced cooked turkey
- 3/4 cup partly skimmed evaporated milk
To Garnish
- Finely chopped fresh parsley
- Freshly grated parmesan cheese
Instructions
- Sauté the vegetables: Heat olive oil over medium heat in a large saucepan or dutch oven. Add the chopped onion, minced garlic, sliced mushrooms, carrots, and celery. Cook, stirring occasionally, until the onion is tender and caramelized, about 5-7 minutes.
- Add broth, rice, and seasoning: Pour in the reduced sodium chicken broth, then add the long grain and wild rice blend along with the poultry seasoning if using. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer gently for 30 minutes or until the rice is tender, stirring occasionally to prevent sticking.
- Add turkey and milk: Stir in the diced cooked turkey and the partly skimmed evaporated milk. Continue to cook the soup for an additional 5 minutes until heated through.
- Season and garnish: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with finely chopped fresh parsley and freshly grated parmesan cheese, if desired. Serve hot.
Notes
- Use reduced sodium chicken broth to keep the soup healthier and control the salt content.
- The poultry seasoning is optional but adds a lovely depth of flavor to the soup.
- Substitute leftover cooked turkey with chicken if preferred.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, use whole evaporated milk or substitute with heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
