How To Make Leftover Thanksgiving Turkey Soup | Cozy Recipe

How To Make Leftover Thanksgiving Turkey Soup | Cozy Recipe

With a scrumptious leftover Thanksgiving turkey soup, I’m bringing you serious warm, fuzzy, and comfortable vibes! This rich and healthy leftover turkey soup dish will quickly become a cold-weather favorite. What if you don’t have any turkey? No issue; simply substitute leftover rotisserie chicken and broth.

This nutritious turkey soup is full of vegetables, wild rice, turkey, and wonderful flavor. It’s my go-to method for repurposing leftover turkey! Enjoy the smiles at your table with a simple side of cornbread.

How To Make Leftover Thanksgiving Turkey Soup Recipe

Leftover Thanksgiving Turkey Soup is right around the corner. And before you know it, you’re going to be trying to figure out what to do with all of your leftover Turkey. So today, I’m sharing one of my favorite recipes to make the day after Thanksgiving.

It is my leftover Turkey and wild rice soup. But unfortunately, this soup is packed with false flavors. It’s warm, it’s nourishing, it’s absolutely delicious, and it could not be any easier to make.

And just as a side note, keep in mind that if you did not have Turkey, you could just as easily make this soup with chicken, so you really can enjoy it all throughout the colder months. You do not have to wait for Thanksgiving.

Leftover Thanksgiving Turkey Soup Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped (half an onion)
  • 1/2 cup carrots, chopped (2 carrots)
  • 3/4 cup celery, chopped (2 large stalks)
  • 2 garlic cloves, minced
  • 8 oz. mushrooms, diced
  • wild rice, 1/2 cup
  • 8 cups stock (turkey)
  • 1 tbsp liquid aminos or tamari
  • 1 leaf of bay
  • coconut milk (1/2 cup)
  • 2 cups chopped leftover turkey
  • 4 cups kale (de-seeded and thinly sliced)
  • season with salt and pepper to taste

Instructions

To prepare Leftover Thanksgiving Turkey Soup, you need to follow the instructions below.

  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Combine the onions, celery, carrots, and a pinch of salt in a large mixing bowl. Sauté for 10 minutes, or until the onions are transparent and the vegetables are fragrant.
  3. Cook for another five minutes after adding the mushrooms and garlic.
  4. Add the wild rice, turkey stock, tamari, and bay leaf once all vegetables are just soft.
  5. Bring to a boil, then reduce to low heat and cook for 40 minutes until the wild rice is soft.
  6. Season with salt and pepper after adding the coconut milk, turkey, and kale ribbons.
  7. Cook for another 5–10 minutes, or until the kale has wilted (but is still vivid) and the soup is well cooked. Serve and have fun!

Leftover Thanksgiving Turkey Soup Nutrition

Serving: 1.25cup | Calories: 358kcal | Carbohydrates: 31g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 708mg | Potassium: 993mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6329IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 3mg

Step by Step Procedures & Recommendations

Step 1

So to get started with Leftover Thanksgiving Turkey Soup, I have a nice big pot heating up over medium heat. And to that, I’m adding a tablespoon of olive oil, just enough to get the veggies going.

Once that olive oil is heated through, which will happen very quickly, I’m going to start with the base of the soup. So I have one small chopped onion. The easiest way to chop your onion is to slice off the stem side of the onion. So that’s the top right here. Then cut the onion in half; peel off the outer skin.

Then I lay my hand over the top, make three to four horizontal slices, then come over the top and make four to six vertical slices. And then you just chop straight down, and then you will have chopped onion, hands down the easiest way to get the job done.

I’ll also add one cup each of chopped carrots and chopped celery. Give that a pinch of kosher salt. That’s going to help pull some of the liquid from the vegetables.

Step 2

And I’m going to let this Cook somewhere between eight to ten minutes. What you’re looking for is for those vegetables to become nice and tender, and you’ll see that the onions turn translucent. Next up, I have 8oz of chopped creamy mushrooms and two cloves of chopped garlic.

I will give that a stir and let it go for another five minutes. Now, a quick tip with your mushrooms. Mushrooms are very porous, so when you want to wash them, you don’t really want to rinse them underwater because they will absorb all of the water and become waterlogged.

So what I like to do is just wipe them down with a damp towel and wipe off any excess dirt or debris. And then I go and chop them up. Once all of those veggies have come together, they’re all starting to soften up a bit. Your kitchen is smelling really delicious right about now.

Then I’m going to add in one Bay leaf a tablespoon of low sodium tamari, a gluten-free soy sauce. You could, of course, also use a soy sauce here, or you could use liquid amino. And then I have half a cup of wild rice. Then for our liquid, I have eight cups of Turkey stock. Now, I was able to find this at the grocery store right next to the chicken broth.

Step 3

If you cannot find it, chicken stock or broth would work equally as veggie broth. So use what you have, use what you love. I’m going to turn up my heat let everything in the pot come up to a boil. Then I’m going to pop on my lid for 30 minutes. And then, after 30 minutes, I just crack the top.

I let it breathe a little bit, and I let it go for another ten to 15 minutes. So it’s about 45 minutes total. What you want to happen during this time is for that rice to Cook through and become nice and tender. If you’ve never had wild rice before, it is so delicious. It still has the brand on the outside.

So it has this really earthy flavor and this chewy texture that works so well with the Turkey and the mushrooms in this soup. It is delightful. So the soup has simmered for a while, and the rice is nice and tender, then we’re in the home stretch. So here’s how I finish it off. I add one cup of coconut milk.

This creates a nice creamy base without needing any flour or any butter. Then I have two cups of chopped-up leftover Turkey. I just try to chop it so that it’s nice and hearty but also small enough that you could get it on a spoon while you’re eating your soup.

And like I mentioned earlier in the video, if you didn’t have Turkey, you could easily swap chicken in here. It’s a very flexible recipe. One tablespoon of fresh chopped thyme.

I will season this with some salt and some black pepper and then finally add in about four cups of thinly sliced kale ribbons. And how I make those is all I do is take my washed kale,

I stem each leaf, and then I roll the Leafs up and slice them nice and thin. And they make these beautiful kale ribbons that work perfectly in recipes just like this. So from here, I’m just going to let it go another ten minutes Max.

Conclusion

What we’re looking for is for all of those ingredients to heat through everything to come together and for the kale to have wilted down but still have a little bit of bite to it.

So it’s nice and vibrant and fresh and delicious. This soup is so warm and delicious, and it has so much flavor and such a great texture. I cannot wait for you guys to give it a try. Leftover Thanksgiving Turkey Soup is the perfect meal to enjoy the day after Thanksgiving.