Go Back
Print
Turkey Wild Rice Soup

Turkey Wild Rice Soup

This recipe for turkey wild rice soup is a great way to use your left-over Thanksgiving turkey. Or use chicken and make it any time of year!

Course Soup
Cuisine American
Prep Time 10 minutes
Active Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 228 kcal
Author Frederick Schramm

Ingredients

  • 1 lb leftover turkey or chicken (I prefer dark meat)
  • 1 yellow onion (diced)
  • 1 Tbsp butter
  • 1 large carrot (diced)
  • 2 celery stalks (diced)
  • 1 garlic clove (minced)
  • 8 ounces baby bella mushrooms (sliced)
  • 1 cup wild rice
  • 64 ounces chicken broth (or veggie broth)
  • 1 Tbsp fresh thyme (minced)
  • salt and pepper (to taste)
  • ½ cup parsley (chopped)

Instructions

  1. To make this turkey wild rice soup, melt butter in a large stockpot over medium heat.

  2. Add diced onion, carrot, and celery and cook until the onions start to caramelize; about 10-15 min.

  3. Add garlic and cook for another minute.

  4. Add the broth, rice, mushrooms, turkey, thyme, and salt/pepper to the stockpot. Bring to a soft boil and reduce to simmer. Cook for about 35 min, stirring occasionally, or until rice is tender and the carrots and celery have softened.

  5. Add salt and pepper to taste.

  6. Garnish with parsley before serving.

Notes

This soup freezes well so go ahead and make a double batch.