Description
A cozy, flavorful soup made from leftover turkey and wild rice, perfect for post-holiday meals.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup wild rice
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 6–8 cups broth (turkey or vegetable)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Pepper, to taste
- 1/2 cup cream or milk (optional)
- 1–2 potatoes, chopped (optional)
- 1 cup spinach (optional)
Instructions
- In a crock pot, combine chopped veggies (carrots, celery, onions, garlic) and shredded turkey.
- Add wild rice and pour in enough broth to cover (6-8 cups).
- Top with thyme and parsley.
- Set crock pot on low for 6-7 hours.
- Taste for seasoning and adjust salt and pepper as needed.
- If desired, stir in cream or milk before serving.
- Optionally, add spinach in the last hour of cooking for extra nutrients.
Notes
For a thicker soup, use a scoop of instant potato flakes or mash in a cooked potato. To store, let cool before transferring to airtight containers; refrigerate for 3-4 days or freeze in bags for future meals.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg