Here is the perfect antidote for dried-out, leftover turkey!
Easy to make with wild rice, sweet potatoes and a touch of dried cranberries. Thanksgiving soup.
The broth revives the turkey, plumping it up so it’s tender and juicy.
Every bite is bursting with amazing flavor! There’s also garlic, onion, bell pepper, celery, carrots, bay leaf, thyme and parsley for seasoning.
I cut everything into a small dice so you can get all the flavors all at once on your soup spoon.
The sweet potato and rice release their starches and help thicken the broth making it naturally creamy.
Because I’m not tired of these flavors yet. I could eat them for at least another week – especially reinvented like this.
If you are tired of turkey you can make and freeze it for later to pull out on some cold, snowy day when you need warming from the inside out.
So hearty, cozy and comforting, how can you resist?!
- olive oil
- 1 small onion, diced
- 3 cloves minced garlic
- 3 stalks celery, diced small
- 3 medium carrots, diced small
- ½ of a bell pepper, diced
- 1 bay leaf
- ½ teaspoon dried thyme
- sea or kosher salt and fresh black pepper
- ¾ cup uncooked wild rice or a blend, like this
- 2 tablespoons chopped, dried cranberries
- 1 large sweet potato, peeled and diced small
- 4 cups chicken broth
- 2 cups cooked turkey, cubed small
- 1 tablespoon fresh chopped parsley
- In a Dutch oven or soup pot heat 2 tablespoons oil over medium heat.
- Add the onion, garlic, celery, carrots, bell pepper, bay leaf, thyme, ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Cook, stirring often about 7 minutes or until the veggies start to soften.
- Stir in the wild rice and cook 2 minutes.
- Stir in the cranberries and sweet potato, cook 2 more minutes.
- Stir in the chicken broth, 2 cups water,
turkeyand parsley plus ½ teaspoon salt and ¼ teaspoon black pepper.
- Turn the heat up slightly and bring to a boil, turn the heat down and simmer 40 - 50 minutes, stirring often, until the rice is cooked.
- Taste and season as needed with more salt and pepper or spices. Add more water or broth if needed - the rice might soak up some of it.
- Remove the bay leaf and discard before serving.