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!
Servings: 6 servings
Calories: 358kcal
Ingredients
- 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
- Heat olive oil in a large dutch oven over medium-high heat.
- 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.
- Stir in mushrooms and garlic and cook for another five minutes.
- Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.
- Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.
- Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.
- 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!
Video
Notes
If you don't have any leftover turkey or turkey broth, swap in some rotisserie chicken and chicken broth.
Nutrition
Serving: 1.25cup | Calories: 358kcal | Carbohydrates: 31g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 708mg | Potassium: 993mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6329IU | Vitamin C: 59mg | Calcium: 106mg | Iron: 3mg