Cream of Turkey and Wild Rice Soup – A true comfort food, this warming and delicious homemade soup is a great, all-natural way to use up that wonderful leftover Thanksgiving turkey!
Cream of Turkey and Wild Rice Soup is one of the first truly scrumptious things I made when my husband and I first got married. It was such a hit that it has become a family tradition for us to make it with our leftover Thanksgiving turkey every December. It is much anticipated by all, especially my Nana, for whom I always save a bowl.
I loaded my soup with carrots because there are beautiful, sweet carrots, available through our crop share at this time of year, plus they add a nutritional boost to the soup. I think it tastes similar to Panera Bread’s Cream of Chicken and Wild Rice Soup, but with less fat, sodium, and no artificial ingredients!
This recipe is best with bone broth. Now, you could buy it from the store, but the flavor just isn’t the same. I shamelessly cheat on this task, as, traditionally, it should simmer for 24 hours! I don’t know about you, but I definitely don’t have that kind of time, and I’m not leaving my stove-top on while I’m sleeping. What I do is throw all of the bones from a leftover turkey into a large stockpot, fill it 2 inches from the top with water, and then simmer it for 2-3 hours (be sure not to boil or you will get cloudy broth), adding water as needed if the water level gets low. I then turn off the burner, let it come to room temperature, and plop it into the fridge with the lid on, bones still in, for 24-36 hours. When I’m ready to use the broth it’s gelatinous, so I heat it on the stove until it becomes liquid again and then strain the juices through a fine mesh colander, removing the bones. Viola! It’s ready to use!
(Faster) Bone Broth
Cream of Turkey and Wild Rice Soup