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+ servings
Turkey Wild Rice Soup

Turkey Wild Rice Soup

Susan the CA Grown Mom
This Turkey Wild Rice Soup is the best use of leftover roast turkey ever! It's warm, filling, and extra delicious.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 353 kcal

Ingredients
  

  • 2-3 T. olive oil
  • 2 carrots peeled and rough chopped
  • 2 stalks celery rough chopped
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 medium sweet potato peeled and rough chopped
  • 8 oz. mushrooms sliced
  • 48 oz. chicken stock
  • 1 cup wild rice
  • 5 fresh thyme sprigs bundled
  • 1 can coconut milk
  • 2-3 cups of cooked leftover turkey
  • 2 large handfuls of kale chopped with woody stems removed

Instructions
 

  • Add the olive oil to a heavy stock pot and heat over medium heat
  • Add the carrots, celery, onion, mushrooms, and sweet potato and stir until softened. Add in the garlic and stir for about a minute more.
  • Add the chicken stock and bring to a simmer. Once simmering, add the rice and cover for 35 minutes. Add the bundle of thyme and cook covered for another 10 minutes.
  • Remove the thyme bundle and add the coconut milk, kale and turkey. Heat to a simmer and cook for about 5-10 minutes until kale is wilted and ready to serve

Notes

By CA Grown

Nutrition

Calories: 353kcalCarbohydrates: 34gProtein: 23gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 404mgPotassium: 813mgFiber: 4gSugar: 8gVitamin A: 6856IUVitamin C: 9mgCalcium: 50mgIron: 2mg
Keyword soup, turkey, wild rice
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