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Turkey, Wild Rice, and Vegetable Soup served in a home-style presentation.
Dr. J’s Kitchen

Turkey, Wild Rice, and Vegetable Soup

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Leftover turkey, cooked wild rice, and mixed vegetables warm together in chicken and vegetable broth with rosemary and thyme. Finish each bowl with Pecorino Romano for a quick, flexible post-holiday soup.
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Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 3 C leftover diced turkey (cooked)
  • 2 C mixed veggies (carrots, parsnips and Brussel sprouts)
  • 2 C wild rice blend (cooked)
  • 8 C mix of low-sodium chicken broth and vegetable broth (I used what I had left over in the refrigerator)
  • 1 tsp. Better than Bouillon, Chicken
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried thyme
  • a pinch kosher salt
  • a pinch ground black pepper
  • Pecorino Romano cheese, grated optional, for serving

Method
 

  1. I heated a 6-quart stock pot over medium high heat. I added all the ingredients into the pot and brought it to a simmer until heated through. It’s a good time to taste and check your seasonings. You may want to add a bit more salt, pepper, etc. You are now ready to serve. Top with some pecorino Romano and enjoy!

Video

Notes

This is one of my favorite ways to use Thanksgiving leftovers! Feel free to adjust the amounts of turkey, vegetables, and cooked wild rice based on what you have in your refrigerator.
Add enough broth to cover everything by a few inches, then bring the soup to a simmer until heated through.
Taste before serving and adjust the salt and pepper as needed.

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