Turkey Soup with Kale, Potatoes, and Wild Rice

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Wondering what to do with turkey or chicken leftovers?

Have I got a recipe for you!

Unleash the Comfort of a Great Bowl of Soup

Chances are you have some leftover roasted turkey or chicken in your fridge as the air gets nippy and the leaves start their colorful waltz to the ground.

Repurpose that leftover bird into a heartwarming bowl of goodness with my Turkey and Kale Soup.

There are several reasons why you don’t want to miss making this soup.

Save Money and the Environment By Repurposing Leftovers

Repurposing leftovers is good for your budget.

Throwing away food is like throwing away dollars.

You wouldn’t throw a dollar bill into the trash would you?

And it’s good for the environment.

The largest single stream of waste into our landfills today is food.

So the one activity we can all easily engage in to do right by the environment and our pocketbooks is to use up leftovers.

And my turkey and kale soup with wild rice, red potatoes, onion, and garlic is a delicious way of doing it.

Turkey Soup is Packed with Nutritional Goodness

This soup is tasty and it’s a powerhouse of nutrients.

Turkey is a lean protein.

It’s rich in essential amino acids and vitamins like B6 and niacin, crucial for energy production.

The cabbage family makes an appearance in the form of kale considered a superfood because it’s loaded with vitamins A, K, and C, along with numerous minerals.

Wild rice is high in protein, fiber, and antioxidants.

Potatoes are also high in fiber.

And then there’s garlic – my personal favorite.

Food would be so boring without this under appreciated vegetable that’s been used for more than 5,000 years for both culinary and medicinal purposes.

Turkey Soup is Versatility at Its Best

Have some other veggies lingering in your fridge?

Throw them in the pot.

Don’t have any leftover turkey or chicken?

Use ground turkey or ground chicken.

Even Italian sausage would be delicious in this soup.

It comes together in a snap after work and it’s perfect for a wind down from the chaos of most days.

As you chop, sauté, and simmer let the kitchen’s aromas offer you a moment of culinary tranquility.

It’s not just the about the final dish; it’s about enjoying the journey to get there.

Come to think of it. I’m headed into my kitchen right now!

Here’s another recipe featuring wild rice you may be interested in: Wild Rice with Butternut Squash and Leeks.

Turkey Soup with Kale, Potatoes, and Wild Rice

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Unleash the comfort of a delicious bowl of soup anytime you have leftover turkey or chicken with this turkey soup with kale, potatoes, and wild rice soup.

• Author: Life At The Table
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 2 cups pre-cooked turkey (or chicken)
• 1/2 cup onion, small dice
• 1/4 cup cup carrot, small dice
• 1/4 cup celery, small dice
• 4–6 garlic cloves, minced
• 2 bay leaves
• 6–7 cups turkey or chicken broth
• 1 cup diced red potatoes
• 2 cups kale, stemmed and roughly chopped
• 1 1/2 cups pre-cooked wild rice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt

Optional

• 1/4 cup cream, or more, if desired

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Instructions

1. Heat a 4-quart pot over medium-high heat. When hot swirl in just enough olive oil to coat the bottom.
2. Add the onion, carrot, and celery.
3. Sauté for about 5 minutes or until the onion becomes translucent.
4. Stir in the minced garlic and sauté just until fragrant.
5. Add the diced potatoes and broth.
6. Bring to a boil and then reduce to a simmer.
7. Simmer just until the potatoes are tender, 8-10 minutes or so.
8. Stir in the leftover chicken, cooked wild rice, kale, thyme, oregano, and red pepper flakes.
9. Simmer until the kale is wilted.
10. Taste and season with kosher salt as needed.

Add the cream if desired; taste and season again if needed.

Notes

• Garnish with fresh parsley, parmesan cheese, or croutons for added crunch.
• Wild rice takes about 45 minutes to cook. Be sure to plan this time into your recipe prep or make it a few days before and have it ready to go.