Turkey + Wild Rice Soup
This evolved from what started as Chicken Noodle Soup. One night I was starting to make my old standard, but for some reason the Rice-A-Roni long grain and wild rice caught my eye instead. So I did everything the same, but added Rice-A-Roni instead of egg noodles. It turned out just perfectly.
Then after Thanksgiving, of course I had lots of leftover turkey from making Ina Garten Roasted Turkey Breast. I just tweaked the recipe again, and what once was Chicken Noodle Soup became Turkey and Wild Rice Soup. Still so good, and still very very easy.
Of course if you’re not making this at Thanksgiving, you could always add Basic Baked Chicken or a store bought rotisserie.
Total Time: 45 Minutes
Difficulty Level: Easy
2 cups of medium diced carrots
2 cups medium diced celery
1 cup medium diced onion
12-15 cups of chicken stock or broth
1 ½ pounds leftover roasted turkey, medium diced
2 boxes Rice-A-Roni Long Grain and Wild Rice (with seasoning packet)
8 sprigs fresh thyme, left whole.
- Saute the carrots, celery, and onion in olive oil and a little salt over medium for about 10 minutes, or until the vegetables have softened and become translucent.
- Add the rest of the ingredients to a large soup pot or Dutch oven. Bring to a boil, then bring it down to a simmer. Let the soup simmer for at least 30 minutes, but even longer is better.
- At the end, pull out the thyme stems since the leaves will have fallen off. Serve with freshly grated asiago (or other salty cheese) and some crackers or crusty bread.