Turkey Wild Rice Soup
Savor the creamy, hearty flavors of Turkey Wild Rice Soup. A perfect use for leftover turkey and tender vegetables in every bite!
Servings: 8 people
Calories: 370kcal
Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup (31 g) all-purpose flour
- 6 cups (48 ounces) turkey broth, or chicken broth
- 1 cup (160 g) 100% wild rice, uncooked, rinsed, drained
- 3 cups (420 g) cooked turkey, chopped into bite-sized pieces
- 1 cup (238 g) heavy whipping cream
- parsley, for garnish
- salt and pepper, to taste
Instructions
- In a large Dutch oven over medium heat, melt butter. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Stir in the garlic, salt, pepper, and flour. Stir continuously for about 1-2 minutes to coat the vegetables.
- Gradually add the turkey broth, stirring to combine, then stir in the wild rice.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45-50 minutes, stirring occasionally. The wild rice should be tender but still have a slight chew.
- Stir in the cooked turkey and heavy cream. Simmer uncovered for 5-7 minutes, just until the turkey is heated through and the soup has thickened slightly.
- Serve warm, garnished with fresh parsley. Add salt and pepper to taste.
Nutrition
Serving: 1portion | Calories: 370kcal