Maple Glazed Ham

This Maple Glazed Ham is the perfect roast for any celebration! It’s relatively simple to make, made using only handful of ingredients, and is the perfect mix of salty and sweet. The glaze contains no refined sugars and will have all your guests swooning!

best ham glaze

Maple Glazed Ham

This is the first time a whole roasted ham is appearing here on LCK, and I won’t lie this Maple Glazed Ham has been totally worth the wait. It’s the perfect mix of salty, sweet and tangy and truthfully was really easy to make! It is definitely a centerpiece-worthy cut of meat and will go perfect this upcoming holiday season along with some other LCK sides like these Honey Glazed Carrots, Garlicky Blistered Green Beans or our Classic Mashed Potatoes.

What is a good glaze for ham

The most important part of this recipe is of course, the ham! To start we are talking about a fully cooked ham, usually marked as “ready-to-eat.” There are a lot of choices out there ranging from boneless, spiral cut, cured, smoked, etc. First and foremost we recommend purchasing a ham that is free of antibiotics and nitrates. After that you can choose between bone-in, semi-boneless or bone-in. We used a bone-in spiral sliced ham in this recipe because we REALLY wanted to be able to use the ham bone in other recipes. We also feel like a spiral-cut ham is easy to serve because it is already half-way cut.  Beyond this it’s really all about your personal choice.

The ham is already fully cooked so the only cooking task here is to “warm” it up and make the glaze. It is recommended that you heat up a fully-cooked ham to 140ºF (we use our kitchen BFF, the Thermapen). If this is your first time cooking a ham you may be surprised about how long the cooking time is! It takes a while to reach the 140ºF temperature because most of the time these whole hams are large in size! Our 10 pound ham took about 3 hours to fully cook. So while this recipe is not hard to make, it takes a little bit of time so plan accordingly.

How do you cook a precooked ham glaze

How do you make a glazed ham

To make our Maple Glazed Ham:

  1. First heat up the ham, which is covered in foil, in a roasting rack/pan with water in the bottom to help keep the moisture in. Cook for about 2-1/2 hours, or until the ham is about 120ºF.
  2. While that is in the oven you combine all the glaze ingredients in a saucepan and bring it to a boil.
  3. Around the 2-1/2 hour mark take out the ham to glaze and return to the oven for 30 minutes or so.  The ham is done when the glaze is nice and sticky and that ham has reached an internal temperature of  140ºF.
  4. Let the ham rest for about 20 minutes before serving. You can serve with additional glaze if you desire.

How do you make a simple ham glaze

Want a FREE ham?

  • New customers who sign up for their first box will receive a free 4 lb. Spiral Ham in their first order!!
  • About the Ham: ButcherBox ham is a fully cooked, hickory smoked, uncured, bone-in spiral ham. It’s free of nitrates, casein, and gluten. It’s non-GMO verified, vegetarian fed, and no antibiotics and growth promotants ever!
  • P.S. If you would like to receive your box before the Christmas holiday, you need to order before 12/17!

Tools we used in this recipe:

Have leftover ham you need to use up? Check out these recipes:

Maple Glazed Ham

Prep Time 00:05 Cook Time 03:00 Serves 12-16

Ingredients

Directions

  1. Let ham sit at room temperature for about 1 hour before starting.
  2. Pre-heat oven to 325ºF and place an oven-safe rack inside a roasting pan. Place enough water to come up about ¼” in roasting pan.
  3. Place the ham fat side up on the rack. Score the ham diagonally with a sharp knife, and cover tightly with foil. Place in oven and bake for 2-½ hours, or until the ham registers an internal temperature of about 120ºF.
  4. Meanwhile make glaze: Add maple syrup, coconut sugar, dijon mustard and spices in a pot and bring to a boil. Set aside.
  5. Remove ham from oven and remove foil. Brush the top of the ham liberally with maple glaze and return to the oven for about 30 minutes, or until the ham has reached an internal temperature of at least 140ºF.
  6. When ham has reached the correct temperature remove from oven, and glaze the ham one more time. Let sit for 20 minutes before slicing and serving.

Recipe Notes

  1. Buy a good quality ham at Whole Foods or ButcherBox
  2. If you have a different sized ham, simply change the cooking time. You want to be cooking the ham about 18-20 minutes per pound.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Chocolate Peppermint Baked Oatmeal

This Chocolate Peppermint Baked Oatmeal is the perfect breakfast for a crowd and so easy to make! It is as good freshly baked as it is for meal prep. This festive flavor combination of chocolate and peppermint is sure to be a favorite! It is dairy and refined sugar free and a great fiber-rich breakfast or snack! Made in partnership with my friends at Carrington Farms!

Chocolate Peppermint Oatmeal Bake

Chocolate Peppermint Baked Oatmeal

The holidays are right around the corner and we know that this Chocolate Peppermint Baked Oatmeal will be a crowd pleaser on a leisurely morning surrounded by family and friends. Or really, anytime! We’ve taken our classic oatmeal bake recipe and made it festive with chocolate and peppermint and it is SO DELICIOUS! You can customize how much of a “treat” you want it to be with the amount of maple syrup and chocolate chips added.

Chocolate Peppermint Oatmeal Bake

What is baked oatmeal?

Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

It’s so easy!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Oatmeal Bake Ingredients

This post was made in partnership with Carrington Farms! If you haven’t heard of this brand before, Carrington Farms makes delicious, ethically sourced, non-genetically modified products made from simple, clean, and real ingredients that are easy to incorporate into every lifestyle. Their innovation-forward and family-centric company is dedicated to providing the highest quality and most accessible natural foods for anyone looking to make better health choices.

If you take a look at their website, they offer so many natural products that make managing healthy habits easy. In our Chocolate Peppermint Baked Oatmeal recipe we are using unflavored Organic Liquid Coconut Cooking Oil that helps keep a great texture and moisture level. It’s an alternative to traditional oils, that remains liquid all the time but still retains all the benefits of traditional coconut oil, like MCTs (which are utilized by the body for energy production and can aid in calorie burning) but it doesn’t taste like coconut! It’s totally neutral in flavor and this is key for me because I only like tasting the coconut flavor in food that is supposed to taste like coconut!

Chocolate Peppermint Oatmeal Bake

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

Chocolate Peppermint Oatmeal Bake

Like this breakfast for a crowd? Check out these others:

Chocolate Peppermint Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Serves 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. For a barely sweet oatmeal bake, use 1/4 cup maple syrup. If you'd like it a bit more on the sweeter side, use 1/3 cup maple syrup.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Carrington Farms. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Gluten Free Cut Out Cookies

These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!

Almond flour sugar cookie dough

Gluten Free Cut Out Cookies

How cute are these Gluten Free Cut Out Cookies? They’re also easy to make, taste delicious and we’ve offered a few different flavor options so they’re customizable! They can be baked and left plain, or topped with good quality colored sugar, or they can be fully decorated to match the holiday you are celebrating!

We had SO MUCH FUN making them, and honestly it didn’t take long to come to a recipe that we were happy with. The best part about these cookies is that you don’t have to wait for them to chill before rolling out! Usually with sugar cookies the dough has to set up for a few hours in order to get great cookies, but we had amazing results with rolling the dough out immediately. You can also make the dough and then chill for a few hours to days if you want to break down the steps as well! Read below for some tips and tricks on how to make the cutest Gluten Free Cut Out Cookies!

gluten free sugar cookies

Tips for Rolling Out Dough

We may be biased but we felt this dough was SO EASY to roll out! For us it went straight from the mixing bowl to being rolled out! We didn’t have any issues moving the cut out cookies from where we rolled them out to the baking tray. But if you are a beginner cut-out cookie maker follow these tips below for best results:

  1. Prepare a baking sheet with a silpat or parchment paper.
  2. Roll out dough between two sheets of parchment or plastic wrap.
  3. Stamp cookies out as close together as possible to get the most out of each time you roll out the dough.
  4. Using a small offset spatula or knife lift up cookies and transfer to baking sheet. If you are having trouble moving the cookies and having them keep there shape, place in the refrigerator to chill for a few minutes until they are stiff.
  5. You can re-roll the scraps as many times as you would like because there is no gluten in these cookies so they won’t be tough from re-rolling!

gluten free sugar cookies almond flour

Tips for Decorating with Powdered Sugar Icing

As we said above, these cookies are delicious as is! But if you’d like to make decorative cookies at any time of the year we’ve included a recipe for a stiff powdered sugar icing. We chose this over a royal icing because it is a lot easier to make and the end result didn’t look too different. If you’d prefer to use royal icing, than feel free to use that instead.

  1. If you want to do more intricate decorating you’ll want to make two different consistency icings. One for piping, or borders, which is more thick. And a second for flooding a border, which is thinner.
  2. We tried out a few different types of artificial dye free food coloring (see below) to make the most festive cookies. Once you have mixed your base icings you can divide them into smaller bowls and add the natural food coloring.
  3. Pipe the border details first and let it dry briefly (10 minutes or so) before filling in the flooding icing.
  4. We piped ours using both piping bags and also tried using squeeze bottles. We didn’t use a tip in the piping bags we just cut a small hole! Squeeze bottles would be great to use with kids! We use these Piping Bags and these Mini Squeeze Bottles!
  5. Let the icing harden a bit before storing (a few hours, or until dry).
  6. Have fun with it!

How do I make gluten free cookies

Let’s talk about natural dye options:

We’ve talked about making your own food dye with food based powders this past year. While you certainly can frost there cookies with buttercream, it’s more traditional to use an icing so we tried out a bunch of different brands of artificial dye free food coloring. We actually loved them all, but they vary in price. We tried:

  • Whole Foods Market 365 Brand: This one was the most economical and worked well, except for the red which tinted more towards pink. This brand most resembles traditional dye in the sense that it comes in little liquid squeeze bottles. It is under $10 for a few different colors and offers a guide on the package to mix additional colors.
  • ColorKitchen Foods: This dye free coloring comes in powder form. You can mix it with your dry ingredients to hydrate, or add in a touch of water to hydrate before adding it in the icing (which is the method we used).This one was surprisingly very potent, but it’s on the pricier side. It comes in single use packets which can be either useful, or annoying if you don’t want to use the whole amount. At the time that we tried this brand they didn’t have a red color that we found, but since we developed this recipe they are offering a red velvet color (though we have not been able to try it yet).
  • TruColor: This brand works magically, but it is expensive and harder to find. It also comes in powdered form but in small jars (depending on the amount you order) so you can store any leftover right in the container. You must store it in the refrigerator. Any red coloring that you see in this post uses TruColor, and does in fact make a brilliant red.

How do you make gluten free sugar cookies from scratch

Don’t feel like stamping out designs with these cookies? No problem! The dough can also be formed into a log, placed in the refrigerator for about 1 hour (or more) and than sliced! Bake as directed. We’ve also included a couple of different flavor options in the post to include almond, citrus and mint!

Tools we used in this recipe:

If you like this cookie recipe, check out these others:

Watch the video:

Paleo Cut Out Cookies

 

Gluten Free Cut Out Cookies

Prep Time 00:35 Cook Time 00:06 Yields about 12 cookies

Ingredients

Optional Flavors (choose one)

  • 1/2 teaspoon mint
  • 1 tablespoons orange zest
  • ¼ teaspoon almond extract

For Decorating

Directions

To Make Cookie Dough:

  1. In a stand mixer, or with a hand mixer cream butter, honey and vanilla, until light and fluffy, about 3-5 minutes
  2. In a medium bowl add almond flour, tapioca flour and salt and whisk to combine.
  3. Add dry ingredients to butter and combine. It may look crumbly at first, but continue to mix until the dough comes together.
  4. Roll out immediately (see directions below) or wrap in plastic wrap and keep in refrigerator until ready to roll, up to 3 days.

To Roll Out and Bake Cookies:

  1. Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
  2. Roll out dough between two sheets of parchment paper or plastic wrap. Roll out to a thickness or 1/4" and stamp with cookie cutters. Carefully peel stamped cookies off parchment and place on baking sheet. They will not spread so you can spaces them as close as 1/4" apart.
  3. You can re roll scraps, chilling in between if dough is getting too warm.
  4. Bake for 7 minutes, until slightly golden around the edges.
  5. Let cool before decorating.

To Decorate:

  1. Whisk 1-1/2 tablespoons almond milk, vanilla and powdered sugar together until smooth. You want it to be thick enough to pipe. If you plan to flood the cookie you can make two smaller batches and add a touch more almond milk to want to make it thinner to floor the cookie in between the piping icing. Drop in some food coloring (see post for more info) depending on what color you'd like to make. Decorate using squeeze bottles of piping bags.

Recipe Notes

  1. Read post for more information and tips for making these cut out cookies.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Decorating Party:

  • Share a photo of your LCK Cut-Out Cookies on Instagram or in our Private Facebook Group with the hashtag #LCKCOOKIES to be entered to win a $100 Amazon Gift Card!
  • Bonus entry: Leave a review below of how the recipe went for you!
  • Winner picked 12/19 at 12pm EST.
  • Note: Must be public on Instagram for us to see your entries!!

Creamy Tuscan Chicken (Paleo & Keto)

This Creamy Tuscan Chicken recipe is what dreams are made of! This easy weeknight dinner is creamy without any dairy, with bacon, sundried tomatoes and spinach and so delicious. This dish is Paleo, Keto and Whole30 friendly and bound to be a new family favorite! Made in partnership with my friends at Shenandoah Valley Organic!

How do you make tuscan chicken

Creamy Tuscan Chicken

We had a vision of what we wanted this dish to be: we wanted the creamiest and dreamiest weeknight dinner loaded with salty bacon, briny sun-dried tomato, veggies for health and the best chicken we could find. We are so happy to say we think we hit the mark with this Creamy Tuscan Chicken dinner!

Making this recipe was both thrilling and stressful because we were so set on this creamy dish not containing any cream and it went through several rounds of recipe testing to get it just right: 5 to be exact! We started off using almond milk as the creamy component. While the resulting dish was tasty it wasn’t creamy and the almond milk was overpowered by the strong flavor of bacon and sundried tomato. Next up we tried coconut cream. This one was a no-go for me because I have a strong aversion to food tasting like coconut when it’s not supposed to. And then, after that second failed attempt I had an epiphany: cashew cream! Cashew creams are what dreams are made of! It doesn’t take on a strong cashew flavor, it doesn’t separate, it’s easy to make, nutritious and it makes the dish so creamy.

Once we went in that direction we tested it a few more times to makes sure it’s JUST RIGHT for you, and well, because we wanted to eat more of it!

How we serve this:

We served this easy weeknight dinner up with cauli-rice, but it would be equally delicious over pasta, with white rice, cauliflower gnocchi (our Trader Joe’s favorite right now), or even a bed of sautéed greens!

Creamy tuscan chicken keto

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s Creamy Tuscan Chicken recipe! Shenandoah Valley Organic is my go-to trusted chicken company because they pride themselves in producing the highest quality chicken grown on family-owned farms. I love the quality so much, and everyone in my family who tries it agrees! It’s the best, and I love supporting their farmers and a company that is working hard to do things right!

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! You can also use their easy store locator to find where you can get this amazing quality chicken near you!

Dairy free chicken breast recipes

How do I Make Cashew Cream

  • Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8.
  • Drain the soaked cashews and place them in a small food processor or high-speed blender.
  • Puree with 1/4 cup water of and ½ teaspoon of salt.
  • Blend until smooth.
  • How long does cashew cream last? Keep it in the refrigerator for 3-4 days!

What is Cashew Cream Used For?

We love using it as a dairy-free sub to make things CREAMY! Unlike coconut cream or coconut milk that can often leave a taste, cashew cream makes things instantly creamy, without any coconut taste! It’s totally dairy-free, and delicious! You can use it in savory or sweet dishes!

Other uses for Cashew Cream:

This recipe makes a bit more cashew cream than is needed, as it’s easier to blend a larger amount than a smaller amount. There are endless ways to use cashew cream, basically use it in any place you would use heavy cream! Here are some ideas:

Healthy sundries tomato chicken

Watch the video!

If you like this simple weeknight chicken dinner, check out these other favorites:

Creamy Tuscan Chicken (Paleo and Diary Free)

Prep Time 00:05 Cook Time 00:23 Serves 4

Ingredients

  • 2 slices bacon, chopped
  • 1-½ pounds chicken thighs or chicken tenders (see note)
  • 2 teaspoons avocado oil (if needed)
  • 1 onion, sliced thin
  • 3 cloves garlic
  • 1-½  cup chicken stock
  • ½  cup Sundried tomato (packed in oil), drained and chopped roughly
  • 1/2 cup cashew cream (see note)
  • 2 cup spinach

Directions

  1. In a large saute pan over medium heat cook bacon until crisp, remove, drain oil except for 1 tablespoon.
  2. Add chicken, in batches if necessary, and cook on each side until lightly browned and cooked through, about 3 minutes per side minutes. Remove from pan.
  3. Add 2 teaspoons oil if the pan is dry.  Add onion and garlic, and lower heat to medium low and cook until beginning to soften, about 5 minutes.
  4. Add in chicken stock and sundried tomato and scrape up any browned bits from the bottom of the pan and bring up to a boil.
  5. Stir in cashew cream until smooth.
  6. Add spinach, bacon  and return chicken to pan and continue to cook until the sauce spinach has wilted and everything is combined. If your sauce is too thick, add a bit more chicken stock to thin it out.
  7. Serve immediately with cauli rice, pasta or zoodles.

Recipe Notes

  1. If you don’t have tenders, simply slice chicken breasts in half horizontally and then slice in half to get the correct size. If using thighs leave as is.
  2. To make the cashew cream: Place 1 cup of cashews in a bowl and cover with cold water for at least an hour, or up to 8. Drain the soaked cashews and place them in a small food processor or high-speed blender. Puree with 1/4 cup water of and ½ teaspoon of salt. Blend until smooth.  Keep it in the refrigerator for 3-4 days! See post for more information about cashew cream!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

 

Kimchi Fried Rice (Cauliflower Rice or White Rice)

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

how do you make kimchi fried rice?Kimchi Fried Rice

With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

What is kimchi?

In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

Kimchi fried rice recipe

What type of kimchi should I buy?

A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

Tips for making a good stir fry:

Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
  2. Have all ingredients ready and prepped before you begin cooking!
  3. Use a high heat oil, like avocado oil.
  4. Always top it with a fried egg!

How to make kimchi fried rice

If you like this stir fry recipe, check out these others:

Kimchi Fried Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup baby bella mushroom, diced
  • 2 scallions, sliced thin, green and white parts separated
  • 1 large carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 3 cups leftover white rice (see note)
  • 1 cup kimchi, chopped with juices
  • 1/2 cup peas (frozen is fine)
  • 2 tablespoons asian chili paste (we like sambal oelek)
  • 2 eggs, scrambled
  • 1 handful baby spinach
  • 2 teaspoons coconut aminos
  • 1/2 teaspoon fine sea salt, or to taste
  • black sesame seeds, for garnish
  • nori strips, for garnish
  • additional eggs for frying, optional

Directions

  1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
  3. Add sesame oil and rice and cook until heated through, about 3 minutes.
  4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
  6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
  7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Recipe Notes

  1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
  2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Turkey Wild Rice Soup

This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

healthy leftover turkey soup

Turkey Wild Rice Soup

I found myself a few weeks ago with a lot of unseasonal turkey leftovers thanks to our recipe testing and preparation for all of our new 2018 Thanksgiving recipes. I whipped up this soup because Mike and I needed to eat dinner and we loved it so much I decided I should share it here!

I love the heartiness and the different texture of the wild rice and that it is chock full of veggies! If you are able to utilize the leftovers of a turkey carcass to make bone broth with, like I did, it takes it up to another level! The better the broth, the better the soup so make sure if you aren’t making your own to buy a good quality brand!

Leftover turkey soup with rice

How do you make turkey soup from leftover turkey?

You’ll want to pick off as much of the meat as possible from the turkey after it has been carved. If you are able to, pick all the meat from the turkey while it’s still warm because it is much easier to do! Our recipe calls for about 2-3 cups of leftover turkey meat. Once you’ve picked off meat from the turkey you should make a bone broth with it to use in your soup!

Once you’ve got your meat and your broth your ready to make the soup! And we aren’t reinventing the wheel here: You saute your aromatics, add some spices, meat, rice and broth and simmer away until the rice is fully cooked through and you have a flavorful dinner on your hands!

Chicken broth

How do you make homemade turkey broth?

I made a super quick turkey bone broth with the leftover carcass and it was so simple! I used the Instant Pot, of course, but you can also do this on the stove top. I put the whole carcass, a few aromatics, spices and water in the Instant Pot and cooked on high pressure for 50 minutes. It might have been the best broth I’ve ever tasted and was just so perfect in this soup. I’ve included instructions for both in the notes of the recipe if you want to make your own as well, but if you aren’t going to you can use regular bone broth or stock.

Turkey Bone Broth from Leftover Turkey Carcass 

  • 1 turkey carcass
  • 1 large onion, halved
  • 2 large carrots, halved
  • 2 teaspoons peppercorns
  • 6-8 cups water (depending on your size of Instant Pot)
  • 1 teaspoon white vinegar
  1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
  2. On Stove Top: Simmer all ingredients away for 4-6 hours.

Healthy turkey vegetable soup

What vegetables are good in turkey soup?

We choose to include onions, carrots, celery and mushrooms! But if you have other leftover veggies like green beans you can add those in at the very end of the cooking time just to reheat!

If you like this soup recipe, check out these others:

Turkey Wild Rice Soup

Prep Time 00:10 Cook Time 01:10 Serves 6

Ingredients

  • 1 tablespoon butter or avocado oil
  • 1 large onion, diced
  • 3 large carrots, sliced to 1/4"
  • 3 celery stalks, diced
  • 1 cup baby bella mushrooms, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 5 cups turkey bone broth or regular broth 
  • 1 teaspoon fish sauce
  • 1 cup wild rice
  • 2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)

Directions

  1. In a large dutch oven or stock pot, over medium heat and add butter/oil.
  2. When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
  3. Add the mushrooms and garlic and cook another 5 minutes.
  4. Add thyme, parsley and 4 cups of the turkey bone broth, fish sauce, and rice.
  5. Bring to a simmer and then cover and simmer for 30 minutes.
  6. Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
  7. Taste and adjust seasoning and add more broth if needed.

Recipe Notes

  1. This recipe was developed for thanksgiving leftovers, but it will work great with leftover chicken as well!
  2. To make Homemade Turkey Bone Broth:
  • 1 turkey carcass
  • 1 large onion, halved
  • 2 large carrots, halved
  • 2 teaspoons peppercorns
  • 6-8 cups water (depending on your size of Instant Pot)
  • 1 teaspoon white vinegar
  1. For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
  2. On Stove Top: Simmer all ingredients away for 4-6 hours.
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