Leftover Turkey Soup
This soup is so hearty and nourishing, it will quickly become a cold weather staple. Don't have turkey? No problem, use some leftover rotisserie chicken and broth for an easy swap!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 cup chopped onion ((1/2 of an onion))
- 1/2 cup chopped carrots ((2 carrots))
- 3/4 cup chopped celery ((2 large stalks))
- 2 cloves minced garlic
- 8 ounces diced mushrooms
- 1/2 cup wild rice
- 8 cups turkey stock
- 1 tbsp tamari or liquid aminos
- 1 bay leaf
- 1/2 cup coconut milk
- 2 cups leftover turkey (chopped)
- 4 cups kale (stemmed and slice into thin ribbons)
- salt and pepper to taste
Instructions
- 1
Heat olive oil in a large dutch oven over medium-high heat.
- 2
Add in the onions, celery, carrots and a pinch of salt. Sauté for ten minutes or until the veggies are fragrant the onions are translucent.
- 3
Stir in mushrooms and garlic and cook for another five minutes.
- 4
Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
- 5
Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.
- 6
Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.
- 7
Simmer for another five to ten minutes or until the kale has wilted (but is still vibrant) and the soup is heated through. Serve + Enjoy!