Turkey Wild Rice Soup

Thanksgiving leftovers are the stars in this soup.
Thanksgiving leftover are the stars in this soup; pair it with a salad for a Panera night.

Thanksgiving leftovers are the stars in this soup; pair it with a salad for a Panera night .

I ‘m looking at Thanksgiving in my rear view mirror. But I have to tell you, all the  cooking and prep work before the big day has paid off!  We enjoyed the day at a slow pace and ate our big meal in the late afternoon. The turkey and fixins’ came together beautifully; my daughter added in some homemade corn pudding and deviled eggs (thank you Sydney).

So in addition to having a delicious  Thanksgiving meal with my family, an abundance of leftovers made meal prep for Friday, Saturday and even Sunday easy peasy! As a matter of fact, it allowed me time to almost complete my Christmas shopping! Yep, I’m serious and stay tuned because I do have some fun gift ideas for the health enthusiast on your list!

So how do you do Thanksgiving leftovers?  Do you just reheat and serve em’  as you did on the holiday?  No shame in that,  I did it too! But if your leftovers are plentiful, and you’re not into having Thanksgiving for the next week, I’ve got a tip for you!   Repurpose Thanksgiving food so it’s doesn’t resemble leftovers.  Here’s what I mean, leftover turkey and leftover wild rice stuffing from my feast are the stars in this turkey and wild rice soup. Serve this warm  soup with a salad for a Panera night, not a leftovers night!

 

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Turkey Wild Rice Soup

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

  • Author: Diane Boyd
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: soup
  • Cuisine: American

Ingredients

• 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

Instructions

  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.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 260
  • Sugar: 9 grams
  • Sodium: 960 mg
  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 2 grams
  • Trans Fat: 0
  • Carbohydrates: 24 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Cholesterol: 45 grams

Copycat Panera Salad with Grapes, Apples and Chicken

Panera at Home soup accompanies a  Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made  in the comfort of your own home. Copy Cat Panera SaladDisclosure: I received free samples of Panera at Home Soups.  I  was not financially compensated for my time. Opinions are my own. 

This past weekend was beautiful , and I had the  opportunity to spend some time  with a dear friend of mine, Pam,  visiting from Delaware. Pam and I were roommates years decades  ago at the University of Delaware. Both RDs with different career paths, it’s fun to catch up!  While we both love to cook,  our good intentions of making a Saturday night  meal of Chicken Agrodolce with Creamy Polenta, never came to be. But that’s ok.  Sometimes, you have to rethink homemade.

Enter Panera  at Home. It just so happened that the good folks at Panera helped me stock my refrigerator for the weekend with an assortment of  Panera Bread at Home soups. These easy to heat containers of savory soup gave me  the flexibility of  enjoying  picture perfect weather outside, riding bicycles and strolling the beach, without the need to rush back to make supper. In my opinion, there’s nothing better than being able to kick back in the comfort of my own kitchen and quickly assemble a delicious meal that’s ‘better for you’.  I  heated Panera at Home’s Turkey Sausage,  Kale and Quinoa  Soup (garnished it with a sage leaf) and put together my version  of Panera’s  Ancient Grain and Arugula Salad with Chicken.

I ‘m a long time Panera Bread customer because I apprecipate their beliefs of Food as it Should Be (and they have great hazelnut coffee too)!

• Free of artificial preservatives, sweeteners,colors or flavors from artifical sources.

• Savored and enjoyed. At a table. Alone or together with family and friends.

• Raised Responsibly. Sourced from farms that respect the food they produce.

• Personalized. Curated and customizable menus so you can eat the way you want.

If you’re like me and  frequent Panera Bread for the above reasons, you can now enjoy  the convenience of the Panera Bread at Home for times when it’s fitting to Rethink Homemade. Click here for a Panera at Home soup coupon to serve  this delicious soup…Copy Cat Panera Salad to go with this Panera Soupalong with the  salad I’m sharing today (recipe below).

 

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Copycat Panera Salad with Grapes, Apples and Chicken

Panera at Home soup accompanies a  Copycat Panera Salad with Grapes, Apples and Chicken for a ‘better for you meal’ made  in the comfort of your own home.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4

Ingredients

  • 1 cup precooked long grain and wild rice
  • 1 cup broccoli slaw mix ( broccoli and carrots)
  • 1 gala aple diced
  • 3 cups lettuce (romaine and red leaf)
  • 4 ounces sliced roasted chicken breast
  • 12 red grapes, cut in half
  • 1/2 teaspoon salt
  • 1 tablespoon Pomegranate Juice
  • 1 tablspoon white balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons canola oil

Instructions

In a salad bowl, add cooked rice, broccoli slaw mix, apples, lettuce, chicken, grapes.  Toss. Set aside. In a small prep bowl combine salt, Pomegranate juice, vinegar, honey and oil. Whisk. Pour over salad and toss to coat. Divide between two plates. Note: May substitute Panera Fuji Apple Vinaigrette Dressing .

Nutrition

  • Calories: 269
  • Sugar: 11 grams
  • Sodium: 326 mg
  • Fat: 4 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 44 grams
  • Fiber: 5 grams
  • Protein: 16 grams
  • Cholesterol: 0
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