Turkey Wild Rice Soup
Get your leftover Thanksgiving turkey ready for this creamy textured turkey wild rice soup packed with vegetables. It all adds up to a great and well-balanced bite.
Equipment
- dutch oven or large pot
Ingredients
- 6 tablespoons butter
- 1 cup diced carrots
- 1 cup diced celery diced
- 1 small onion
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 6 tablespoons all-purpose flour
- 5 cups turkey or chicken stock
- 1 ½ cups heavy cream Note 1
- 1 pound leftover turkey shredded
- 8 oz prepared wild rice
- 2 tablespoons fresh parsley chopped
Instructions
- In a Dutch oven or large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Sauté for 8 minutes.
- Add in the salt, pepper, rosemary, thyme, oregano, and flour. Mix and cook for 2 minutes.
- Pour in the turkey or chicken stock, stir and simmer over medium heat until thickened.
- Pour in the heavy cream and the shredded turkey. Stir and simmer over medium heat for 8 minutes until thickened.
- Stir in the wild rice and fresh parsley, serve immediately. Enjoy!
Notes
Note 1: Half & half or milk can be used in place of heavy cream
Storing Tips:
- Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- If you plan to freeze the soup, it's best to leave out the cream. Cream-based soups separate when they're defrosted causing a grainy, unpleasant texture.
- To freeze the soup, transfer to a freezer-safe container without the cream. Reheat the soup on the stovetop over medium heat, then stir in the cream.
- Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.
- If you plan to freeze the soup, it's best to leave out the cream. Cream-based soups separate when they're defrosted causing a grainy, unpleasant texture.
- To freeze the soup, transfer to a freezer-safe container without the cream. Reheat the soup on the stovetop over medium heat, then stir in the cream.
Nutrition
Calories: 702kcalCarbohydrates: 48gProtein: 35gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 156mgSodium: 928mgPotassium: 779mgFiber: 4gSugar: 8gVitamin A: 5183IUVitamin C: 6mgCalcium: 97mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.