Description
This hearty Turkey Wild Rice Soup combines tender turkey, nutty wild rice, and fresh vegetables in a creamy broth, creating a comforting and nutritious meal perfect for chilly days or post-holiday leftovers.
Ingredients
Scale
Fats and Oils
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
Vegetables
- ½ yellow onion, diced
- 3 carrots, peeled and chopped
- 1 rib celery, diced (optional)
Grains and Rice
- 1 cup dry wild rice or a wild rice blend
Herbs and Spices
- ¼ teaspoon baking soda
- 1 tablespoon fresh thyme leaves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Liquids
- ½ cup dry white wine (use a good, drinkable wine)
- 4-5 cups low-sodium chicken broth or turkey broth, divided
- 1 cup heavy cream
Protein
- 3 cups cooked turkey, chopped or shredded
Instructions
- Sauté Vegetables: In a large soup pot, heat the unsalted butter and olive oil over medium heat. Add the diced yellow onion, chopped carrots, and celery (if using). Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Wild Rice and Flavorings: Stir in the dry wild rice and baking soda, mixing thoroughly. Add the fresh thyme leaves and cook for an additional minute to release the aroma of the herbs.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add Broth and Simmer: Add 4 cups of low-sodium chicken or turkey broth to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let the soup simmer gently for about 45 minutes, or until the wild rice is tender and cooked through. If the soup becomes too thick, add the remaining 1 cup broth gradually during cooking until desired consistency is reached.
- Season Soup: Season the soup with kosher salt and freshly ground black pepper, adjusting to taste.
- Add Turkey and Cream: Stir in the chopped or shredded cooked turkey and heavy cream. Heat through for another 5-7 minutes, but do not let it boil to avoid curdling the cream.
- Final Taste and Serve: Taste the soup and adjust seasonings as necessary. Serve hot, garnished with additional fresh thyme if desired.
Notes
- Using cooked turkey is ideal for this recipe, making it a great way to use leftover turkey from a roast or holiday meal.
- If you prefer a lighter soup, substitute half-and-half or whole milk for heavy cream, but the texture will be less rich.
- Wild rice takes longer to cook than white rice; soaking it for a few hours beforehand can help reduce cooking time.
- For a vegetarian version, omit turkey and use vegetable broth, though the flavor profile will differ significantly.
- Adjust the amount of broth according to your preferred soup thickness.
