Turkey Wild Rice Soup
This post is an installment in our 52 Health Hinges series. Remember, “Small hinges swing big doors.”
I haven’t always loved soup, but I do now. Perhaps it was this soup that made me turn the corner…it’s easy, and it’s delicious.
If you’re looking for something to do with that leftover turkey, look no further.
Turkey Wild Rice Soup
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- 1-1. 5 cups wild rice
- Leftover shredded turkey
- Bone broth (homemade is best!)
- Diced tomatoes
- Kale or another hearty green
- Sea salt
- Cayenne or paprika (optional)
Instructions
- Make bone broth using your turkey bones. This will take 12-24 hours.
- Strain your bone broth after it has cooked for 12-24 hours. It is now ready for soup.
- Add the olive oil to a large soup pot and warm over medium heat.
- Add the chopped onion, carrots, and celery. Heat until the onion is translucent and the vegetables are aromatic.
- Add the bone broth, turkey, wild rice, and tomato.
- Bring to a boil, then reduce to a simmer and cook until the rice is done (probably 45-60 minutes).
- Shred your greens by hand and add to the soup.
- Add sea salt to taste.
- Could add cayenne or paprika if desired.
Note 1: If you’re using a turkey to make the broth, you *should* get enough broth for this soup, but if you do need more, you can supplement your homemade broth with some organic store-bought broth.
Note 2: You may also substitute chicken for the turkey.
Note 3: You may have noticed that I didn’t include specifics on how much of each ingredient to use. I make this soup with what I call “grandma style” – no recipe, just go by feel.
For you rule-followers out there who are freaked out by this concept – I get that this probably drives you nuts. But don’t fret! Take a break from your perfectionist ways and give this loosey-goosey method a try (it’s a bit therapeutic!).
The recipe is super flexible, hard to mess up, and you can use what you have on hand. You can also substitute other vegetables if you’d like.
Enjoy!
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