Description
This Turkey Wild Rice Soup is a comforting blend of tender turkey, nutty wild rice, and fresh vegetables, all in a rich, creamy broth. It’s perfect for cozy nights and family gatherings!
Ingredients
- Unsalted Butter (¼ cup / ½ stick / 57 g)
- Yellow Onion (1 medium, diced)
- Carrots (2 large, diced)
- Celery (4 ribs, diced)
- Garlic (2 teaspoons, minced)
- Kosher Salt (½ teaspoon)
- Ground Pepper (½ teaspoon)
- All-Purpose Flour (¼ cup / 31 g)
- Turkey Broth (6 cups / 48 ounces)
- Wild Rice (1 cup / 160 g, uncooked, rinsed, drained)
- Cooked Turkey (3 cups / 420 g, chopped)
- Heavy Whipping Cream (1 cup / 238 g)
- Parsley
- Salt and Pepper (to taste)
Instructions
- Melt the butter in a large stockpot over medium heat until bubbly.
- Sauté the onion, carrots, and celery until the onions are translucent, about 5-7 minutes.
- Add minced garlic, kosher salt, and ground pepper; sauté for another minute.
- Stir in flour and cook for 1-2 minutes to incorporate.
- Gradually pour in the turkey broth and add the rinsed wild rice; bring to a boil and then simmer for 45-50 minutes.
- Add chopped turkey and heavy cream; simmer for an additional 5-10 minutes to blend flavors.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
Store leftovers in the fridge for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months.
To reheat, warm on the stove, adding broth if needed for consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 295
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg