Description
Warm up with this Turkey Wild Rice Soup, featuring rich flavors from turkey and wild rice, it’s perfect for cozy evenings or quick family dinners.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced
- 4 ribs celery, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 cup all-purpose flour
- 6 cups turkey broth
- 1 cup wild rice, uncooked, rinsed, drained
- 3 cups cooked turkey, chopped
- 1 cup heavy whipping cream
- 1/4 cup fresh parsley, chopped
- to taste salt and pepper
Instructions
- Melt unsalted butter in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5-7 minutes until veggies are tender.
- Stir in garlic, kosher salt, and pepper. Cook for an additional minute.
- Sprinkle in flour and cook for 2 minutes, allowing the raw flour aroma to disappear.
- Gradually whisk in turkey broth; bring to a gentle boil and simmer for 10 minutes.
- Add rinsed wild rice; simmer for about 45 minutes until rice is tender.
- Mix in chopped turkey and heavy cream; simmer for another 5-10 minutes.
- Taste and adjust seasoning before serving, garnished with parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, freeze for up to 3 months and reheat gently.
For meal prep, the soup freezes well and can be portioned out for easy meals.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg