Description
A comforting and flavorful turkey wild rice soup perfect for a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup cooked turkey, shredded
- 1 cup wild rice, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add shredded turkey, wild rice, thyme, rosemary, and pepper to the pot.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until wild rice is tender.
- Stir in heavy cream and heat through. Do not boil.
- Season with salt to taste.
- Ladle soup into bowls and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a thicker soup, blend a portion of the soup and return it to the pot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg