Leftover Creamy Turkey Rice Soup
Ingredients
The rice
-
2
cups
wild rice
-
4
cups
water
-
¼
teaspoon
salt
The soup
-
1
teaspoon
olive oil
-
½
cup
celery
-
½
cup
onion
-
½
cup
carrots
-
3
cloves
garlic
-
3-4
cups
cooked turkey
-
4
cups
broth
-
1
teaspoon
Better Than Bouillon Chicken Flavor
-
1
whole
fresh lemon
-
½
teaspoon
thyme
-
½
teaspoon
oregano
-
to taste
salt and pepper
-
3
cups
spinach or mixed greens
The creamy ingredients
-
1
cup
milk
-
½
cup
heavy cream
-
1
ounce
cream cheese
Instructions
- Rinse the wild rice in a mesh strainer.
- Add the rice, water, and salt to the Instant Pot and cook for 30 minutes.
- Allow steam to release naturally for 15 minutes after cooking.
- In a Dutch oven, heat olive oil over medium-high heat and sauté celery, carrots, and onions until translucent.
- Add minced garlic and stir for 1-2 minutes.
- Add broth, cooked rice, turkey, thyme, oregano, milk, heavy cream, cream cheese, lemon juice, lemon zest, Better Than Bouillon, spinach, salt, and pepper to the pot.
- Stir to combine and adjust heat to medium, then cover and simmer for 15-20 minutes.
Nutrition Facts (estimated)
Servings
8 cups
Calories
266
Total fat
11g
Total carbohydrates
12g
Total protein
24g
Sodium
mg
Cholesterol
mg
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