Wild Rice and Leftover Turkey Soup

By ruthg

4, 2 cup servings

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 cans (14.5 ounces each) chicken broth*
• 2/3 cup wild rice blend
• 2 1/2 cups water
• 4 carrots, chopped
• 4 celery stalks, chopped
• 8 ounces cooked, diced leftover turkey (or chicken)

Preparation

Step 1

Instructions
In a large pot, heat oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften (about 3 minutes).
Add chicken broth, rice, and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes.
Add carrots and celery. Return to a boil; reduce heat to low and simmer uncovered until vegetables are tender (about 10-15 more minutes). Stir in cooked turkey and simmer just until heated through.
Season soup with salt and pepper, to taste.
Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.