Description
Warm up with a comforting bowl of Turkey Wild Rice Soup, perfect for using up leftover turkey. This hearty soup is creamy and flavorful, with a touch of herbs and vegetables to enhance the rich broth.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup uncooked wild rice
- 6 cups low-sodium chicken or turkey broth
- 2 cups cooked turkey, shredded or diced
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- salt and black pepper to taste
For Garnish:
- fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until vegetables begin to soften.
- Stir in the garlic, thyme, and rosemary, cooking for 1 more minute.
- Add the wild rice and broth, bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the rice is tender.
- Stir in the cooked turkey.
- If you prefer a creamier soup, whisk the flour into the milk or half-and-half, then stir into the soup and cook for an additional 5–10 minutes until slightly thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup works great with leftover Thanksgiving turkey.
- You can substitute rotisserie chicken if needed.
- To make it dairy-free, use a plant-based milk or skip the creamy step altogether.
- For a thicker soup without flour, mash a few of the cooked veggies before adding the turkey.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
