Leftover Turkey Soup with Rice & Spinach
Leftover turkey soup recipe is flavorful and filling, chock full of rice, turkey, and veggies -- and the perfect way to make a little of your Thanksgiving turkey into something completely new!
Servings 8
Ingredients
- 10 cups turkey broth (make this overnight in your slow cooker with the bones, then strain and refrigerate for a while in the morning so you can skim the fat before using)
- 6 cups water divided
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1.5 cups chopped cooked turkey
- ½ a medium yellow onion chopped
- 1 cup uncooked wild rice blend
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic (about six small cloves)
- 2 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon sage
- Sea salt to taste
- Black pepper to taste
- ¼ teaspoon cayenne
- 5 oz fresh baby spinach
Instructions
- Add broth, 4 cups of water, and all other ingredients except for the spinach to a large soup pot or Dutch oven and bring to a boil. Boil for about 10 minutes, skimming if necessary.
- Reduce heat to medium-low and simmer for 2-2.5 hours to allow vegetables to soften and flavors to blend, stirring occasionally.
- As the rice will start absorbing a lot of the broth, add two more cups of water about 1.5 hours in -- and you can add a little more water if soup appears too thick.
- After the soup is done simmering, wilt in spinach and serve.