A favorite use for that leftover Thanksgiving turkey! This one pot, 30 minute meal is simple and delicious.
In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the links in this post. It doesn't change the price at all for you, but does help us keep on keepin' on.
Thanksgiving is one of my favorite holidays...right behind the birth of our man JC! Aside from quality time with family and friends and the main meal, one of the best things about Turkey Day is the leftovers! I love repurposing Thanksgiving leftovers in all sorts of creative ways. You can see a few of my favorites in our other post: Top 4 Leftover Turkey Ideas. It seems I'm going to have to update that post to include a few new favorites from this year. While we still made my husband's favorite - Turkey Tetrazzini, and my favorite - turkey, cranberry and cream cheese sandwiches, I also came up with some fabulous new Thanksgiving leftover concoctions - stuffing waffles and eggs and, what you came here for, Turkey Wild Rice Soup.
You're going to want a big old stock pot to make this so if you don't have one yet - make sure you get one! We love ours from All-Clad, available here on Amazon. This is a great recipe to feed a crowd - so a perfect (and affordable) way to feed any out of town guests staying with you!
Chances are you already have all of the ingredients for this recipe as all are typical for various Thanksgiving dishes but you rarely use all of them (think celery, carrots, onions). If you're like me, I don't like eating celery plain, so I use one or two ribs and the rest go to waste - not this time! This recipe is all about reducing food waste and reusing ingredients you already have in your fridge and pantry.
Ingredients
2 T butter
1 T olive oil
1 rib celery - diced
1 c. carrots - diced
1 c. red onion - diced (loved this with red onion, but use whatever onions you have left from Thanksgiving)
1 14.75 oz can whole kernel fire roasted corn blend
1 1/2 T dijon mustard
3 c. leftover cooked turkey - chopped
1 c. wild rice
48 oz chicken broth
1/2 c. milk
4 oz cream cheese - cubed
salt, pepper and crushed red pepper to taste
Directions
Heat butter and oil in a large stockpot over med-high heat. Add celery, carrots and onion, and sauté for 5 minutes stirring occasionally. Add the corn, stir and cook an additional 2 minutes. Add the mustard, turkey and rice, stir to combine. Pour in chicken broth and milk. Whisk in cream cheese while you bring the soup up to a boil. Once boiling, turn heat to low and reduce to a simmer. Simmer for 25 minutes. Season at end with salt, pepper and crushed red pepper to taste.
Note: Soup will stay hot for quite a while off the heat. Make soup ahead of time if needed and just keep covered until ready to serve. Reheat if needed.
Filled with ingredients you already have on hand, this soup is the perfect use for those turkey leftovers.