Turkey Leek and Wild Rice Soup
This turkey, leek and wild rice soup uses leftover turkey and vegetables from the big Thanksgiving or Christmas feast and turns them into the most delicious post-holiday soup!
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Avocado oil (or other neutral tasting oil with a high smoke point such as grapeseed oil)
- 1 leek, white and light green part only, chopped
- 3 stalks celery, chopped
- 4 carrots, chopped
- 1 cup shredded kale (about 3 kale leaves, tough stems removed and shredded)
- 2 Tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 2 tsp chopped fresh rosemary (or 1 tsp dried rosemary)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- freshly ground black pepper
- 3/4 cup wild rice blend, well rinsed
- 8 cups low sodium turkey or chicken broth
- 2 cups chopped cooked turkey
- chopped fresh parsley for serving (optional)
Instructions
- In a large dutch oven, heat the butter with the avocado oil over medium heat. When the butter has melted and small bubbles appear, add the chopped leek, celery, carrot, kale, thyme, rosemary and salt. Add a few cracks of freshly ground black pepper to taste, and cook, stirring frequently, until the vegetables soften. Adjust the heat if necessary to make sure the vegetables don't brown.
- Add the garlic to the vegetables in the pot and stir until fragrant, about 30 seconds to 1 minute. Stir in the wild rice and the broth. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer the soup until the rice is tender but still has a bit of "chew", about 40 minutes. Stir in the cooked chicken and adjust salt and pepper to taste. Ladle into bowls and garnish with chopped fresh parsley, if desired.