Thanksgiving (Leftover) Soup

I hope you all enjoyed a wonderful Thanksgiving Day! If you have leftover turkey, I’ve got the recipe for your weekend!

I just call this soup “Thanksgiving Soup” because it has all the flavors of Thanksgiving in a soup and makes excellent use of leftover turkey.

Thanksgiving Soup

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-Cook 1 box long grain and wild rice according to box directions; set aside.

-Heat 1 Tbsp. butter in a pan.

-Saute the following ingredients until golden:

1 yellow onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup sliced mushrooms (fresh are best, but I have a can in the pantry I’ll be using this weekend)

1 tsp. dried basil  & 1 tsp. dried chopped rosemary

-Add in 2 cups diced potatoes and saute for just another minute to let the flavor soak into the potatoes. 

-Add 2 cups chopped, cooked turkey and 4 cups chicken broth.

-Simmer until the potatoes are tender. 

-Stir in 1 cup whole milk, 1/2-1 can cream of chicken soup (depending on how thick and creamy you want it), and salt and pepper to taste. 

-Stir in 1/2 to 1 box cooked rice, depending on your preference. I usually double this recipe and add the whole box of cooked rice. That lets us eat on it for a few days. 

-Remove from heat. Serve hot with bread or crackers. 

I’ve enjoyed fall so much! It’s my favorite season and Thanksgiving is my favorite holiday. I have not wanted to rush either at all. I’m enjoying one last weekend with my fall foods and decor, and then I’ll welcome Christmas and winter with open arms! We already have some Christmas parties and outings planned for next week! Yay!