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Amazing 60-Minute Turkey and Wild Rice Soup

Turkey and Wild Rice Soup
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Transform your holiday leftovers into a comforting and flavorful Turkey and Wild Rice Soup. This recipe is perfect for using up that extra turkey and making a cozy meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces sliced mushrooms (optional)
  • 1/2 cup uncooked wild rice blend
  • 6 cups chicken broth
  • 2 cups cooked, shredded turkey meat
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. If using mushrooms, add them now and cook until they release their moisture.
  4. Stir in the uncooked wild rice blend, chicken broth, thyme, and rosemary.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender.
  6. Stir in the shredded turkey meat and cook until heated through, about 5 minutes.
  7. If desired, stir in the heavy cream for a creamier soup.
  8. Taste and adjust seasoning with salt and pepper.
  9. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • You can use leftover turkey carcass to make a richer broth instead of plain chicken broth.
  • Rinse the wild rice before adding it to the pot.
  • For a thicker soup, let it simmer uncovered for the last 10 minutes.
  • This soup freezes well for future quick meals.

Nutrition

Find it online: https://sundayflavor.com/turkey-and-wild-rice-soup-recipe/