Turkey and Wild Rice Soup (Budget-Friendly Version)

  • Yield:6 servings
  • Time:
    14 mins show details

Look, I get it — leftover turkey can only become so many sandwiches. This soup transforms holiday leftovers into something that actually costs less per serving than most canned soups.

Tags: soup, American, main dish, Winter

Ingredients

  • 2 tablespoons
    olive oil
  • 8 ounces
    mushrooms, sliced (whatever's cheapest)
  • 2
    celery stalks, diced
  • 1
    carrot, diced (or use frozen carrots)
  • 1
    shallot or small onion, minced
  • 3 tablespoons
    all-purpose flour
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 4 cups
    chicken broth, store brand works fine
  • ½ cup
    quick-cooking wild rice
  • 2 cups
    cooked turkey, shredded or diced
  • ½ cup
    sour cream
  • ¼ cup
    fresh parsley, chopped
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Equipment

  • large saucepan
  • whisk

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Preparation

  1. Heat oil in a large saucepan over medium heat. Don't go crazy with expensive olive oil here — save the good stuff for finishing dishes.

  2. 5 mins

    Add mushrooms, celery, carrots, and shallot. Cook, stirring occasionally, until softened, about 5 minutes. The vegetables should give up their moisture and start to smell fragrant.

  3. 2 mins

    Sprinkle in flour, salt, and pepper. Cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste and helps thicken the soup.

  4. Add broth gradually, whisking to prevent lumps. Bring to a boil, scraping up any browned bits from the bottom of the pan — that's flavor you paid for.

  5. 5 mins

    Add rice and reduce heat to maintain a gentle simmer. Cover and cook until rice is tender, 5-7 minutes for quick-cooking rice. (If using regular wild rice, cook it separately ahead of time — it takes 45 minutes and will throw off your soup timing.)

  6. 2 mins

    Stir in turkey, sour cream, and parsley. Cook just until heated through, about 2 minutes. Don't boil after adding sour cream or it might curdle.

Notes

Cost per serving: roughly $1.75 assuming you're using leftover turkey. Store leftovers for up to 3 days — the rice will absorb more liquid, so thin with extra broth when reheating. Pro tip: this freezes well without the sour cream. Add that fresh when you reheat.

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