Ingredients:

• 6 tablespoons butter
• ¼ cup diced onion
• ¼ cup diced celery
• ⅓ cup all-purpose flour
• 4 cups turkey broth (or chicken broth)
• ⅓ cup shredded carrots
• 2 cups chopped leftover roasted turkey
• 2 cups cooked wild rice
• ¼ cup chopped slivered almonds
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• ½ teaspoon lemon juice
• ¾ cup half-and-half (or heavy cream for a richer taste)

Step-by-Step Instructions:

1. Prepare the Base:

• In a large pot, melt the butter over medium heat. Once the butter has melted, add the diced onion and celery. Sauté for about 3-4 minutes until the vegetables are softened but not browned.

2. Create the Roux:

• Sprinkle the all-purpose flour over the softened vegetables and stir to combine. Cook the mixture for about 2 minutes, stirring constantly, to remove the raw flour taste.

3. Add the Broth:

• Slowly whisk in the turkey broth. Make sure to whisk continuously to prevent lumps from forming. Once all the broth is incorporated, bring the mixture to a gentle boil.

4. Add the Carrots and Turkey:

• Reduce the heat to a simmer and add the shredded carrots and the chopped leftover roasted turkey. Stir well and let the soup simmer for about 10-15 minutes until the carrots are tender.

5. Incorporate the Wild Rice and Almonds:

• Stir in the cooked wild rice and the chopped slivered almonds. Continue to cook the soup for another 5-10 minutes, allowing the flavors to meld together.

6. Season the Soup:

• Add the kosher salt, black pepper, and a dash of lemon juice to brighten up the flavors. Taste the soup and adjust seasoning as needed.

7. Finish with Cream:

• Stir in the half-and-half and continue to heat the soup over low heat for 5 minutes, just until it’s warmed through. Do not let the soup boil once the cream is added to prevent curdling.

8. Serve:

• Once the soup is creamy and well-seasoned, remove it from heat and serve hot with a sprinkle of fresh herbs or a slice of crusty bread on the side.

Cooking Tips:

• Leftover Chicken: If you don’t have leftover turkey, you can easily substitute with leftover roasted chicken or even rotisserie chicken.
• Broth Substitutes: Turkey broth can be replaced with chicken broth if needed.
• Rice Options: While wild rice adds a nutty, chewy texture, you can use any rice you have on hand. Brown rice or even a rice blend works well.
• Cream Options: For a lighter version, you can replace half-and-half with whole milk or a milk substitute. For a richer soup, use heavy cream.
• Extra Vegetables: Feel free to add other vegetables like peas, mushrooms, or corn for more texture and flavor.

Storage:

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well. Store in an airtight, freezer-safe container for up to 3 months. When reheating, thaw the soup overnight in the fridge and heat gently on the stovetop. Add a splash of broth or milk if the soup has thickened too much during freezing.

Nutritional Facts (Per Serving, Approximate):

• Calories: 380 kcal
• Protein: 18g
• Fat: 24g
• Carbohydrates: 22g
• Sugar: 3g
• Fiber: 3g
• Sodium: 620mg

FAQs:

1. Can I use a different type of rice?
   • Yes! If you don’t have wild rice, brown rice, white rice, or a rice blend works well too. Just keep in mind that cooking times may vary.
2. Can I make this soup dairy-free?
   • Absolutely. Substitute the butter with olive oil and use a dairy-free alternative like coconut milk or almond milk for the cream.
3. How can I thicken the soup if it’s too thin?
   • If the soup turns out thinner than you prefer, you can simmer it a bit longer to reduce the liquid. Alternatively, mix a small amount of cornstarch with water and add it to the soup for extra thickness.
4. Can I make this soup ahead of time?
   • Yes! This soup is great for meal prep. The flavors actually improve the next day. Just reheat gently on the stove or in the microwave.
5. What can I serve with this soup?
   • Serve this soup with crusty bread, crackers, or even a simple salad on the side. It’s a filling meal on its own but pairs well with light sides.

Conclusion:

This Creamy Turkey and Wild Rice Soup is a comforting and delicious way to repurpose leftover turkey. The balance of tender turkey, chewy wild rice, and fresh vegetables makes for a satisfying meal, while the creamy broth keeps everything warm and cozy. Whether you’re enjoying it as a post-holiday meal or simply craving a bowl of hearty soup, this recipe is sure to become a favorite in your kitchen.