This is the best part of Thanksgiving.... leftovers! Easy to make, light but hearty, and warms the body in the cool temps. Best yet....SUPER easy to make, which for me was very welcomed after cooking Thanksgiving dinner ;). Also, this soup would be great with left over chicken breast or rotisserie chicken as well, so definitely doesn't have to be once a year! Serve as is or with a bit of nutritious bread and/or salad.
I used my InstaPot, but could definitely be made on the stove in a pot.
Turkey and Wild Rice Soup:
First, Prepare and chop vegetables:
2 carrots-peeled
2 stalks celery (I like to use ones with a bit of leaves for extra flavor)
1/2 Onion
2 cloves garlic- minced
3 leaves swiss chard- cut off stems
Second, put your InstaPot on sauté setting, and add a bit of olive oil.
Once heated, add the garlic, carrots, celery and onion and sauté till the onions are softened. You can also sauté the chard a bit or add with the broth.
Next, add:
8 cups chicken stock
Left-over cooked turkey - just pull apart and shred or chop- I like a mix of white and dark meat, and larger peices.
Chopped Swiss chard
Fresh herbs (if you have any left)- thyme and sage are great. Or used dried poultry herbs.
Few shakes of salt and pepper.
Set the InstaPot to slow cook setting for at least 2 hrs.
While the soup is cooking, cook 1-2 cups wild rice, and add the cooked rice at the halfway point.
Taste, and add additional salt if needed to taste.
Once the soup has slow cooked for at least 2 hours, you are ready to serve!
Comments