I have another leftover turkey to share with you today! I found this recipe for wild rice soup, and it was absolutely delicious. A few cups of cubed turkey, add a few vegetables, then some wild rice and half and half make a great tasting soup! It makes a ton, so we were enjoying leftovers for a few days.
Start by chopping up your turkey and vegetables. I used baby carrots and celery, but you could use regular carrots if that’s what you have.
Add them to the slow cooker along with chicken broth and cream of chicken soup. This picture looks a little odd; I tried making my own cream of chicken soup and I’m thinking I didn’t let it sit long enough because it just wasn’t as thick as the canned stuff. It still tasted good, though! Let the soup cook on LOW for 7-8 hours, then add the half and half and cooked wild rice.
It turned out great! Letting the turkey cook again made it extremely soft and easier to eat. I had never used wild rice before and I definitely will again, it was really good!
Creamy Turkey Wild Rice Soup
- 1 pound cut up turkey
- 1 cup diced carrots
- 1 cup diced celery
- 2 cans cream of chicken soup
- 4 cups chicken broth (or 4 cups of water with 4 bouillon cubes)
- 1 cup wild rice, cooked
- 1 cup half and half
- Place turkey, carrots, celery, cans of soup, and chicken broth in a slow cooker, stirring to combine.
- Cook on LOW for 7-8 hours.
- Add cooked wild rice and half and half, stirring to combine. Let it cook until ready to serve.