Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this warm soup that pairs well with a tossed salad.


• 2 Tablespoons olive oil

• 1 cup vidalia onion, chopped

• 3 stalks celery, chopped

• 3 large carrots, chopped

• 1 clove garlic, minced

• 8 ounces baby bella mushrooms, sliced

• salt and pepper to taste

• 12 ounces leftover cooked turkey, shredded

• 2 bay leaves

• 1 teaspoon dried sage

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried oregano

• 8 cups reduced sodium chicken broth

• 2 cups leftover wild rice stuffing


  1. In a large soup pot, heat the olive oil over medium-low heat. Add in onion, celery, carrots and garlic. Cook until softened , about 8 minutes.
  2. Add in mushrooms, salt and pepper and cook until mushrooms have released some of their liquid, about 3 minutes.
  3. Add in turkey, bay leaves, sage, rosemary, oregano and broth.
  4. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in wild rice stuffing . Heat another 5 minutes, or until heated through. Remove bay leaves before serving.


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