Seasonal Spoonfuls – Thanksgiving: Leftover turkey wild rice soup

Leftover Turkey Wild Rice Soup: Turning Thanksgiving Leftovers into Comfort Food

Thanksgiving often leaves us with plenty of leftovers, especially turkey. Instead of repetitive meals, why not make something new and cozy? This Leftover Turkey Wild Rice Soup, inspired by Amy Yonkman’s recipe, transforms holiday extras into a comforting, flavorful bowl. With rich broth, tender turkey, and hearty rice, it’s the perfect dish for cold winter days.

A One-Pot Wonder

This recipe is as simple as it is delicious. Made in just one pot, it’s quick to prepare and minimizes cleanup time. The combination of wild rice and basmati rice adds a satisfying texture, while fresh vegetables bring essential nutrients and flavor. Not only does this soup taste great, but it’s also an easy way to make use of Thanksgiving leftovers.

Versatile and Customizable

One of the best things about this soup is its flexibility. While carrots, celery, and onions create a classic base, feel free to add other vegetables. Bell peppers, spinach, or even mushrooms can make great additions. This adaptable recipe allows you to use what’s already in your fridge, making it perfect for the post-holiday season.

Bringing Holiday Warmth to Winter

Making turkey wild rice soup is a great way to keep that holiday warmth going. With each bowl, you get the coziness of Thanksgiving in a new, exciting way. If you’re out of turkey, don’t worry—chicken works just as well for this comforting dish.

Ingredients

• 1/2 cup long-grain Basmati rice, dry
• 1/2 cup wild rice blend, dry
• 1 tbsp olive oil
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onions, diced
• 1 tbsp garlic, minced
• 6 cups turkey (or chicken) broth
• 1 tsp poultry seasoning
• 1 tbsp parsley
• 1 tsp rosemary
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups half-and-half
• 3 cups turkey (or chicken), shredded

Directions

1. Cook the Rice: Follow package directions for each type of rice. Once done, set them aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced celery, carrots, and onions, and cook until softened.
3. Add Garlic and Seasonings: Stir in minced garlic and cook until fragrant. Pour in the turkey broth, then add poultry seasoning, parsley, and rosemary.
4. Bring to a Simmer: Allow the soup to reach a simmer, blending flavors together.
5. Prepare the Cream Base: In another pan, melt butter over medium heat. Add flour gradually, stirring constantly until it turns golden, about 2–3 minutes.
6. Add Half-and-Half: Slowly pour in the half-and-half, whisking to create a smooth, thickened mixture.
7. Combine and Serve: Pour the cream mixture into the simmering soup, stirring well. Add the cooked rice and shredded turkey, letting everything heat through.
8. Finish and Enjoy: Season with salt and pepper to taste, and serve hot with a garnish of fresh parsley, if desired.

Enjoy this delicious creation from Amy Yonkman, and savor the comforting taste of Thanksgiving in a bowl!