Leftover Turkey & Wild Rice Creamy Soup

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onions, carrots, and celery; sauté until softened.
2. Stir in the minced garlic and cook for 1 minute.
3. Add the cooked wild rice and turkey to the pot, stirring to combine.
4. Pour in the broth and add thyme, garlic powder, salt, and pepper. Bring to a gentle simmer for 10 to 12 minutes.
5. Stir in the heavy cream and simmer for an additional 5 minutes, or until the soup thickens slightly and becomes creamy.
6. Taste and adjust seasoning as needed.
7. Ladle into bowls and top with fresh parsley before serving.

Variations

• Use brown rice, jasmine rice, or barley if you don’t have wild rice.
• Add chopped spinach or kale during the last few minutes of cooking.
• Stir in mushrooms for extra depth and earthiness.
• Swap heavy cream for coconut milk for a dairy-free twist with subtle sweetness.
• Use leftover ham instead of turkey for a different holiday flavor.

Tips

• If the soup becomes too thick, add a splash of broth to loosen it.
• Pre-cooked wild rice saves time and ensures the grains stay firm.
• Let the soup simmer gently after adding cream to avoid curdling.
• A squeeze of lemon or splash of white wine brightens the rich broth beautifully.
• This soup reheats well—add a bit of extra broth or cream when warming leftovers.