Wild Rice and Turkey Soup is a hearty and comforting dish that combines tender pieces of turkey with the nutty flavor and chewy texture of wild rice. Simmered in a savory broth with vegetables like carrots, celery, and onions, this soup is rich and nourishing, perfect for chilly days. The wild rice adds a unique depth to the soup, while the turkey, often from leftovers, makes it a satisfying and protein-packed meal. Cream or herbs like thyme and parsley may be added for extra richness and flavor, making Wild Rice and Turkey Soup a delicious way to enjoy the comforting tastes of fall and winter.
Wild Rice and Turkey Soup
Ingredients
- 6 cloves garlic
- 1 onion
- 3 stalks celery
- 5 large carrots (yields 4-5 cups)
- 8 ounces mushrooms
- 4 tbsp olive oil divided
- 3/4 tsp salt divided
- 1/2 tsp pepper divided
- 1 cup wild rice
- 7 cups low sodium chicken broth
- 4 cups cooked turkey or chicken
- 4 sprigs fresh thyme (or ½ tsp. dried thyme)
- 2 sprigs fresh rosemary (or ½ tsp. dried rosemary)
Instructions
- Mince 6 cloves of garlic and 1 onion,
- Mince 3 stalks of celery.
- Wash and scrub 5 large carrots. Peel the carrots if desired. Cut the carrots into even slices.
- Cut 1 8 oz. package of mushrooms (any variety) into evenly sized slices.
- Cut 4 heaping cups of leftover cooked turkey or chicken into large chunks. Be sure to remove and discard any skin, bones, or cartilage.
- Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top and add 2 tablespoon olive oil. Once the oil is heated, add the sliced mushrooms, along with ¼ teaspoon each kosher salt and pepper.
- Sauté the mushrooms on medium-low heat for 10 minutes or so, stirring occasionally. The mushrooms should cook down a bit and become fragrant. Remove the mushrooms from the pot. place them in a bowl, and set aside.
- After the sautéed mushrooms are removed from the stove top, add 2 more tablespoon olive oil to the soup pot. Add the minced garlic, onions, and celery. Sauté for 3-4 minutes, stirring occasionally.
- Add the sliced carrots, along with ¼ teaspoon each kosher salt and pepper. Sauté for 5-6 minutes, stirring occasionally. Add 1 cup of wild rice to the pot and sauté for 1 minute.
- Add 7 cups of low sodium chicken broth, along with another ¼ teaspoon kosher salt, 4-5 sprigs of fresh thyme and 1-2 sprigs of fresh rosemary to the pot (can sub ½ teaspoon each of dried thyme and rosemary or 1 tsp. Italian seasoning if preferred). Stir until combined.
- Bring the soup to a boil, reduce to a low boil, and cover. Cook, covered, on a low boil for 45 minutes or so or until the wild rice is tender and the carrots softened (but not mushy).
- Add 4 heaping cups of diced leftover turkey or chicken, along with the sautéed mushrooms and any liquid from the mushrooms to the soup pot.
- Stir all of the ingredients until combined and simmer for another 5 minutes or so. Remove the thyme and rosemary sprigs and discard before serving.
Notes
To make this soup both vegetarian and vegan, simply omit the cooked turkey or chicken and swap the low sodium chicken broth for low sodium vegetable or mushroom broth.
To make the soup creamy, add ¾ cup of heavy cream near the end of the cooking process and stir until combined. You can also use full-fat coconut milk if you like a creamy soup, but prefer it without the dairy.
Add some chopped leafy greens like kale or Swiss chard near the end of the cooking process for some extra texture and flavor.
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