Leftover Turkey & Wild Rice Soup

Every year for as long as I can remember, my family would make turkey and wild rice soup with the leftover turkey from Thanksgiving. As I got older and started hosting, I decided to keep the tradition alive. It is one of my favorite parts of Thanksgiving! You can also use any leftover chicken if you don't have turkey, any time of the year! We ended up boiling what was left of the turkey to make some bone broth which we mixed with some water for our broth. I am going to list store-bought since that might be easier to come by though. I hope you love this as much as my family and I do!

Servings: 8
Prep/Total Time: 75 minutes

Ingredients:

• 2 Tbsp olive oil
• 1 large sweet onion, chopped
  
• 4 celery stalks, chopped
  
• 2 large carrots, chopped
• 16 oz baby bellow mushrooms, chopped
• 1 Tbsp minced garlic
• 1/4 cup parsley, chopped
  
• 2 Tbsp fresh sage, chopped
  
• 2 Tbsp fresh rosemary, chopped
• 1 tsp dried thyme
• 12 cups no-sodium chicken broth
• 4 cups cooked and shredded turkey or chicken
• 1 cup uncooked whole-grain wild rice
• salt and pepper to taste
  
• Tabasco sauce to taste
  

Directions:

1. Add the olive oil to a large stock pot over medium-high heat and add the onion, celery and carrots and cook until the onion is transparent and soft. 
2. Add the mushrooms, garlic, parsley, sage, rosemary and thyme and cook for 1-2 minutes.
   
3. Add in the broth, turkey/chicken and wild rice. Bring to a boil and then cover and reduce heat to a simmer.
   
4. Cook for 1 hour. Add more liquid if needed.
   
5. Season with salt and pepper to taste and serve with Tabasco sauce for each person to add to their own liking.