If you're looking for a warm, comforting, and hearty soup to enjoy during the cooler months, then look no further than this turkey wild rice soup recipe! This recipe is not only delicious, but it's also easy to make and perfect for using up any leftover turkey you may have from Thanksgiving or Christmas dinner.
Prep Time
Preparation for this soup should take around 10-15 minutes, which includes chopping vegetables and measuring out ingredients.
Cook Time
Cooking time for this soup is around 45 minutes to an hour, depending on the type of rice you use.
Ingredients
- 1 tablespoon olive oil - 1 onion, chopped - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups turkey or chicken broth - 1 cup wild rice - 2 cups cooked turkey, shredded or chopped - 1 cup milk - Salt and pepper, to taste
Equipment
- Large pot or Dutch oven - Wooden spoon - Measuring cups and spoons - Chef's knife - Cutting board
Method
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, thyme, and rosemary. Saute for 5-7 minutes, or until the vegetables are softened. 2. Add the broth and wild rice to the pot. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes to an hour, or until the rice is tender. 3. Add the cooked turkey to the pot and stir to combine. Cook for another 5-7 minutes, or until the turkey is heated through. 4. Add the milk to the pot and stir to combine. Cook for another 2-3 minutes, or until the soup is heated through. 5. Season with salt and pepper to taste.
Notes
- You can use either turkey or chicken broth for this recipe. - If you don't have wild rice, you can use a mixture of white and brown rice instead. - If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup before adding the milk.
Nutrition Info
This recipe makes around 6-8 servings. Each serving contains approximately: - 250-300 calories - 10-15 grams of fat - 20-25 grams of protein - 20-25 grams of carbohydrates
Recipe Tips
- Make sure to use a large pot or Dutch oven for this recipe, as the soup will expand as it cooks. - If you want to make this soup ahead of time, you can prepare it up to the point of adding the milk. Let the soup cool, then store it in the refrigerator for up to 3 days. Reheat the soup over low heat, then add the milk just before serving. - This soup also freezes well. Let it cool completely, then transfer it to a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat before serving.
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