Leftover Turkey and Wild Rice Soup
Warm and comforting, this Turkey and Wild Rice Soup uses leftover turkey to make a healthy and hearty soup. You can use heavy cream or coconut milk to make the soup creamy.
Servings: 6 people
Calories: 395kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small white onion peeled and diced
- 2 medium carrots diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 6 cups vegetable stock or chicken stock
- 1 14-ounce can unsweetened coconut milk
- 1 cup uncooked wild rice
- 1 bay leaf
- 8 ounces baby bella or cremini mushrooms sliced
- 1 large sweet potato peeled and diced
- 2 cups cooked turkey cut in small pieces
- fine sea salt and freshly-cracked black pepper
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add onion, carrots, and celery and sauté for 5 minutes until onions are soft and translucent. Stir in the garlic and Italian seasoning. Cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Bring to a boil. Then add in the vegetable stock, coconut milk, wild rice, and bay leaf. Reduce heat to a simmer and cover.
- Add sweet potato, mushrooms, and turkey, simmering for an additional 15 minutes or until the potatoes and wild rice are cooked (don't forget wild rice will be al dente).
- Taste and season with salt and pepper. Enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 41g | Protein: 18g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 1046mg | Potassium: 809mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9282IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 3mg