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Leftover Turkey Wild Rice Soup with Lemon and Herbs

Leftover turkey wild rice soup is simmered in chicken broth until the rice is tender and some grains have split. Lemon zest, fresh parsley, and thyme brighten each bowl.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 cup wild rice uncooked, rinsed
  • 8 cups chicken broth low-sodium
  • 1 bay leaf
  • 3 cups turkey cooked leftover, shredded or chopped
  • 1 lemon medium, zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, and pepper and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the wild rice, chicken broth, and bay leaf.
  5. Bring to a boil over medium-high heat.
  6. Cover and simmer over low heat for 45 to 60 minutes, stirring once or twice, until the rice is tender and some grains have split.
  7. Remove the bay leaf.
  8. Stir in the turkey and simmer for 5 to 8 minutes, until the turkey reaches 165°F.
  9. Remove the soup from the heat.
  10. Stir in the lemon zest, lemon juice, parsley, and thyme.

Notes

For the best texture, simmer gently until the wild rice is tender and some grains have split. Refrigerate leftovers for 3 to 4 days; freezer-friendly. If needed, use chicken broth labeled gluten-free.