The Ultimate Turkey and Wild Rice Soup for Your Leftover Turkey Recipes
You know the feeling. The feast is over. The glorious, perfectly roasted turkey is now a picked-apart carcass. Your fridge is groaning under the weight of Tupperware filled with mashed potatoes, stuffing, and, of course, a mountain of leftover turkey. You can only eat so many turkey sandwiches, right? Don’t let that precious, flavorful meat go to waste! This turkey and wild rice soup is the perfect solution for all your leftover turkey recipes woes. It’s hearty, comforting, and turns a bunch of holiday remnants into a brand-new, delicious meal.
Why This Recipe Is a Post-Holiday Lifesaver
This recipe is a must-make because it’s a total flavor powerhouse. We’re using the turkey bones to make a rich, savory broth. This isn’t just a soup; it’s an experience. The wild rice adds a wonderful, nutty texture, while the vegetables and herbs give it a depth of flavor that feels both fresh and nostalgic. It’s a fantastic way to use up those leftovers and create something completely new that feels like a warm hug in a bowl. Plus, it’s incredibly easy to make, which is perfect when you’re still recovering from all that holiday cooking.
Ingredients
For the Turkey Broth:
- Turkey carcass and bones: The more, the better!
- 1 large Onion: Roughly chopped.
- 2 Carrots: Roughly chopped.
- 2 Celery stalks: Roughly chopped.
- 1 bay leaf: For a subtle, earthy flavor.
- 1 tsp Whole Peppercorns: Adds a little bit of spice.
- A few sprigs of fresh thyme and rosemary: The classic pairing.
- 8-10 cups Water: Enough to cover the bones.
- For the Soup:
- 2 tbsp Unsalted Butter: Or olive oil.
- 1 large Yellow Onion: Diced.
- 2 Celery stalks: Diced.
- 2 Carrots: Diced.
- 2 cloves Garlic: Minced.
- 1 cup Wild Rice Blend: Rinse it well!
- 8-10 cups homemade turkey broth: The star of the show.
- 2 cups Cooked, Shredded Leftover Turkey: White meat, dark meat, whatever you have.
- 1/2 cup Heavy Cream: For a rich, creamy finish.
- Salt and Black Pepper: To taste.
- Optional: Fresh parsley for garnish.
Substitutions:
- Turkey Broth: If you don’t have a turkey carcass, use a good-quality turkey or chicken stock.
- Wild Rice: You can use long-grain white rice or a different grain, but wild rice adds a great texture and flavor.
- Heavy Cream: You can use milk or half-and-half, but the soup won’t be as rich.
Tools & Kitchen Gadgets Used
- Large stockpot: For making the broth and the soup.
- Strainer or colander: For straining the broth.
- Large spoon or ladle: For stirring and serving.
- Cutting board and sharp knife: For prepping the veggies.
- Measuring cups and spoons: The baking basics apply here too.
- Airtight container: For storing leftovers.
Step-by-Step Instructions
- Make the Broth (The Day Before): First, place the turkey carcass, bones, roughly chopped onion, carrots, celery, bay leaf, peppercorns, and herbs in your large stockpot. Cover everything with water. Bring it to a boil, then reduce the heat and let it simmer for at least 2 hours. The longer it simmers, the more flavor you get.
- Strain the Goodness: After it has simmered, let the broth cool slightly. Strain the broth through a colander to remove all the solids. You’ll be left with a beautiful, rich turkey broth. Discard the solids.
- Sauté the Veggies: In the same (now clean) stockpot, melt the 2 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Cook them for about 5-7 minutes, until they are soft and fragrant. Add the minced garlic and cook for another minute. Don’t let it burn!
- Add the Rice & Broth: Stir in the wild rice and toast it for a minute. Then, pour in the homemade turkey broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 45 minutes, or until the wild rice is tender.
- Add the Turkey: Once the wild rice is tender, stir in the shredded leftover turkey and the heavy cream. Let the soup simmer for another 5 minutes to heat everything through.
- Season to Taste: Season the soup generously with salt and pepper. Taste it! Does it need a little more salt? Maybe a little more pepper? Adjust it to your liking.
- Serve It Up: Ladle the hot soup into bowls. Garnish with fresh parsley if you’re feeling extra. Serve it with a crusty piece of bread for dipping.
Calories & Nutritional Info
Disclaimer: These are estimated values and will vary based on your specific ingredients and serving sizes.
- Serving Size: Approximately 1.5 cups (12 oz)
- Calories: ~300-350 kcal
- Protein: ~20-25g
- Carbohydrates: ~25-30g
- Fat: ~15-20g
- Sodium: Varies based on broth and added salt.
- Nutritional Notes: This is a hearty, protein-rich meal that also packs in some veggies. It’s a much healthier option than another slice of pie!
Common Mistakes to Avoid
- Skipping the Homemade Broth: A store-bought broth will work, but it won’t have the rich, deep flavor of a homemade one. Take the time to make the broth from the turkey bones. You won’t regret it.
- Not Toasting the Wild Rice: Toasting the rice for a minute before adding the broth adds a nutty, deep flavor that you won’t get otherwise.
- Adding the Turkey Too Soon: If you add the turkey at the beginning, it will get tough and rubbery. Add it at the end to just heat it through.
- Forgetting to Taste: A bland soup is a sad soup. Taste it before you serve it! It will likely need more salt and pepper than you think.
Variations & Customizations
- Spicy Turkey Soup: Add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the soup for a kick of heat.
- Creamy Mushroom Turkey Soup: Sauté a cup of sliced mushrooms with the onions and carrots for a rich, earthy flavor.
- Herbaceous Turkey Soup: Add a tablespoon of fresh, chopped sage and rosemary to the soup for a more intense holiday flavor.
FAQ Section
1. Can I use chicken instead of turkey? Yes, this recipe works perfectly with leftover chicken and a chicken carcass for the broth.
2. How long can I store the soup? You can store it in an airtight container in the fridge for up to 3-4 days. It freezes beautifully for up to three months.
3. What can I do with the rest of the turkey carcass? After simmering, you can discard the bones. The meat that falls off the bones is perfect for adding to your soup or other recipes.
4. Can I add other vegetables? Absolutely! You can add chopped potatoes, peas, or even corn. Just be mindful of the different cooking times.
5. How do I make this gluten-free? The soup is naturally gluten-free if you don’t add any flour or noodles. Just check the ingredients on your broth if you’re not making it from scratch.
6. Do I have to use a wild rice blend? You don’t, but it’s highly recommended for the best texture and flavor. You can use long-grain white rice, but it will cook faster.
7. Can I make this a make-ahead meal? Yes! You can make the broth in advance and store it in the fridge. You can also make the entire soup ahead of time and just reheat it before serving.
Final Thoughts
So, there you have it. The perfect way to use up all that leftover turkey and impress everyone all over again. No more boring sandwiches or sad, dry turkey. This soup will become a new holiday tradition. Go ahead and get simmering. You’ve got this.
