This solid and simple Wild Rice and Leftover Turkey Soup is a basic, healthy and delectable supper that exploits your vacation remains! Try not to have turkey close by? Utilize chicken!
I initially made this formula as a basic method to go through extra chicken or turkey from past dinners. I truly don't care to discard nourishment, so I'm continually conjuring up better approaches to repurpose the regular old stuff — and soups are about at least somewhat simple!
The generous and fulfilling wild rice, juices, and veggies make this turkey soup a filling alternative for cold evenings. It helps me such a great amount to remember the chicken noodle soup that Mom consistently gave us when we were wiped out, and my own young men have come to cherish it also.
Also Try Our Recipe : HEALTHY CHICKEN PICCATA
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- Salt and pepper to taste
- 4 cups chicken broth*
- 2/3 cup wild rice blend
- 2 ½ cups water
- 4 carrots, chopped
- 4 celery stalks, chopped
- 8 ounces cooked, diced leftover turkey (or chicken)
Instructions
- In a large pot, heat oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften (about 3 minutes).
- Add chicken broth, rice, and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes.
- Add carrots and celery. Return to a boil; reduce heat to low and simmer uncovered until vegetables are tender (about 10-15 more minutes). Stir in cooked turkey and simmer just until heated through.
- Season soup with salt and pepper, to taste.
- Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
For more detail : bit.ly/3b7IX8R
Read More Our Recipe : 3-INGREDIENT FLOURLESS CHOCOLATE CAKE
0 Comments