Come the end of November, I annually ask myself the same post-Thanksgiving question, as do countless others across our great country: What the heck do I do with all of this leftover turkey? The majority of the time, that answer comes in the form of soup, because, let’s face it, there’s nothing more comforting and filling on a chilly fall day.
If turkey is considered the lead actor in this soup, then wild rice has the most important supporting role. Over the long cooking time, it softens and breaks down, lending the soup thickness and texture. I like to stir in some half-and-half before serving to add a touch of richness to the soup, and sometimes I even garnish it with minced fresh herbs if I happen to have any leftover from Thanksgiving. And if there’s nary a speck of leftover turkey to be found? Well, lucky for us all, this soup is equally dandy with chicken.
YIELD: 6 TO 8 SERVINGS
3 medium carrots, peeled and cut into ¼-inch (6-mm) thick slices
½ medium yellow onion, finely chopped
3 medium stalks celery, finely chopped
5 cloves garlic, minced
1 cup (180 g) uncooked wild rice or wild rice-brown rice mix
1 ½ tbsp (18 g) House Seasoning
2 tsp (3 g) Poultry Seasoning
2 dried bay leaves
10 cups (2.4 L) low-sodium chicken broth or Homemade Turkey Stock
4 cups (560 g) chopped cooked turkey or chicken
1 cup (240 ml) half-and-half
Salt and freshly ground black pepper, to taste
Combine the carrots, onion, celery, garlic, wild rice, House Seasoning, Poultry Seasoning, bay leaves and broth in a large slow cooker. Cover the slow cooker and cook on low for 5 to 7 hours, or on high for 3 to 4 hours, until the vegetables and rice are tender. Stir in the chopped turkey or chicken and the half-and-half. Cover the slow cooker and cook on high for 30 minutes. Discard the bay leaves. Adjust the seasoning to taste with salt and pepper.