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Thanksgiving is right around the corner, and with the biggest meal of the year already planned I’ve already started planning the next one: morning after Thanksgiving soup.
With the planning and prep that goes into any Thanksgiving, the morning after can be as rough as a Monday morning. And while leftovers are definitely a girls best friend, most of the side dishes are usually gone way before the bird and you’re left with scraps of delicious turkey with nothing to eat it with.
This recipe for crock pot turkey and wild rice soup will solve all your problems and its barely any work!
Here’s what you’ll need:
- 8-10 cups turkey or chicken stock, divided
- 8 oz. uncooked wild rice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery ribs, diced
- 2 carrots, diced
- 1/2 teaspoon pepper
- 2 tablespoons chicken soup base (I like Better Than Bouillon)
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups half-and-half or cream
- 2 cups diced cooked turkey
- 1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste
Add your stock and uncooked wild rice to a crock pot and set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.
In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. If you want a thinner base, add an additional cup of stock at this point. Once this has thickened and looks completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving. And its that easy!
Pro tip: chop up all your vegetables a few days earlier with your thanksgiving meal and set them off to the side and you’re work will be cut in half!