Turkey leftovers on Thanksgiving are one of those undeniable parts of life that you can always count on, and this Creamy Leftover Turkey and Wild Rice Soup is a perfect recipe to put all of that leftover turkey to good use!
Add four cups of water, butter, and ½ tsp of salt to a large saucepan over medium-high heat. Bring to a boil. Add rice and bring back to a boil. Reduce the heat to low, cover, and cook for 55 minutes or until the rice is tender. Drain and set aside.
Cook the bacon in a large Dutch oven or stockpot over medium heat for seven to eight minutes or until crisp. Remove the bacon and drain on a paper towel. Chop and set aside.
Reserve the bacon drippings in the Dutch oven and add onion, carrots, and celery. Sauté for four to five minutes, or until tender. Add garlic, sauté for one minute, or until fragrant.
Add ½ tsp salt, pepper, chicken broth, and turkey. Bring to a boil, cover, reduce heat to low, and simmer for 5 minutes or until thoroughly heated.
Add rice, bacon, and cream. Increase heat to medium and cook 15 minutes or until the soup has slightly thickened.
Remove from the heat, add parsley, and serve.
You can substitute chicken for turkey.
This soup freezes well. Before heating, thaw overnight in the refrigerator.
This recipe calls for wild rice, not a wild rice blend. Despite the name, wild rice is actually not rice but is considered a grain.
Leftover cooked turkey will keep for three to four days, or two to three months in the freezer if stored in an airtight container.