I love Thanksgiving for the obvious reason: food. What I don’t love are the piles of leftovers I’m stuck with once all the feasting is over and done. In my book, the most versatile of all the leftovers is turkey. There are so many things you can do with it.
You can make tacos and sandwiches, put it into salads or use it in a homemade soup like I’m doing. I used diced turkey breast in this recipe and added cooked rice but also fresh lemon to give it a vibrant, refreshing flavor. This soup will keep for several days, but you can freeze it for dinners in the future or when you want homemade soup but don’t feel like making it.
One-pot leftover turkey vegetable soup with wild rice recipe
Leftover turkey breast is diced and simmered along with vegetables, white rice and the refreshing flavor of lemon in this rustic homemade soup.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, diced
- 2 carrots, diced or sliced thin
- 4 garlic cloves, minced
- 2 cups diced leftover turkey breast
- 5-1/2 cups chicken or vegetable broth
- 1 lemon, juiced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup cooked wild rice (you can also use instant rice or plain white rice)
- 1 large handful fresh spinach
- To a large pot over medium heat, add the olive oil, onions, carrots and garlic. Cook until fragrant, about 3 minutes, being careful to not burn the garlic.
- To the pot, add the turkey, lemon juice and seasonings.
- Mix well, then cover the pot with a lid, and simmer the soup for 30 minutes.
- Once the soup is done, stir in the cooked rice and fresh spinach. Cover the soup, and reduce the heat to medium-low. Simmer an additional 5 minutes, and then ladle into bowls.
- Garnish with fresh chopped parsley and a lemon wedge, if desired, and serve warm.