You’ll love how easy it is to use leftover Thanksgiving turkey to whip up a 30 minute meal of healthy turkey wild rice soup.
4 cups low sodium chicken broth
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
3 ribs celery, chopped
1 can red kidney beans, drained
1 box wild rice (about 1- 1 1/3 cups)
2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)
2-3 cups water, as needed
salt and pepper to taste
optional: fresh herbs for garnish
In a large stock pot combine chicken broth, Italian seasoning, garlic powder, celery, kidney beans, and wild rice. Bring to a boil over medium-high heat, then reduce to a simmer.
Cover and cook 15-20 minutes until rice is tender and fully cooked.
Stir in shredded turkey (or chicken), salt and pepper to taste, and water as needed until soup reaches desired consistency. (This won’t change the thickness of the broth, but since the rice absorbs a lot of the chicken broth, you’ll want to add more liquid to keep that soup consistency rather than a chili-like consistency)
Cook about 5 minutes longer until turkey is hot throughout.
Taste, add more salt and pepper if needed, and garnish with fresh herbs if desired before serving.