Turkey + Wild Rice


Nothing tastes and feels better in cold, windy weather than hot, homemade soup.

Well, unless it’s home homemade soup with some of your awesome leftover Thanksgiving turkey!

Truth be told, we buy at least 2 turkeys every year. We cook one for Thanksgiving, and 1 just because turkey is so flavorful, light and versatile in so many dishes. After a few meals of roasted turkey with gravy, we typically freeze the extra meat for other turkey dishes later in the season, and make homemade bone broth from the bones. {Get that recipe here.}

One of my favorites is turkey & wild rice soup. We add some of our homemade broth, lots of fresh herbs, and fresh greens. It’s such a welcome segue out of the richer Thanksgiving foods back to what works better for daily meals.




2-3 cups leftover cooked turkey or chicken

2 carrots

2 ribs celery

1 medium onion

1 bundle Italian black kale

2-3 cups cooked wild rice (1 cup before cooking)

2-3 boxes organic chicken or turkey broth (or homemade broth, if you have it)

2 Tbsp butter

2 Tbsp olive oil

salt & pepper

fresh thyme

2-3 bay leaves


Optional additions:

8-12 oz sliced mushrooms

Other herbs like parsley, basil, sage, or rosemary.

Ground hot chiles like ancho, chipotle, or smoked serrano.



  1. Cook 1 cup of wild rice + 1 cup water in a rice cooker or in a pot separately from soup.
  2. Peel and chop carrots, cut celery into 1/4 inch slices, and chop onion.
  3. In a large soup pot, sauté all 3 of these with butter and olive oil on medium-high heat until onions are translucent.
  4. Add all of the broth, salt and pepper, thyme, and bay leaves. Bring to a low boil, then reduce, cover, and simmer for about 20 minutes.
  5. Rinse and chop kale crosswise into 1/4″ strips. Cut once lengthwise, so the pieces aren’t too long, then add to soup.
  6. Add turkey to soup. 
  7. If the rice is cooked, add it now. If it’s still cooking, leave the soup on a very low simmer until rice is ready. Once the rice is cooked, add it to the soup and turn off the heat.
  8. Stir everything in the pot, mixing all of the ingredients. 
  9. Taste the broth, adjusting salt, pepper, and thyme to your preference, and serve.

This soup is so warming, nourishing, and delicious. If you don’t eat it all immediately, freeze any extra for another time next week when you don’t feel like cooking.


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