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
Units
Scale
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
