Description
This Autumn Wild Rice Soup with Turkey is a hearty, comforting dish perfect for chilly days. Packed with nutrient-rich vegetables, tender wild rice, and flavorful leftover turkey, this soup offers a delicious way to warm up while enjoying seasonal ingredients. Aromatic herbs like thyme and rosemary add depth, making it a satisfying and wholesome meal for the whole family.
Ingredients
Vegetables
- 6 cloves garlic, minced
- 1 onion (any color), minced
- 2-3 stalks celery, minced
- 4-5 large carrots (yields 4-5 cups), peeled if desired, sliced
- 1 8 oz. package mushrooms (any variety), sliced
Proteins and Grains
- 4 cups leftover turkey or chicken, large chunks, skin and bones removed
- 1 cup wild rice
Other Ingredients
- 4 Tbsp. olive oil, divided
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. pepper, divided
- 7 cups low sodium chicken broth
- 4-5 sprigs fresh thyme (or 1/2 tsp. dried thyme)
- 1-2 sprigs fresh rosemary (or 1/2 tsp. dried rosemary)
Instructions
- Prepare aromatics: Mince the garlic cloves and onion. Also mince the celery stalks to ensure even cooking and flavor distribution in the soup.
- Prep vegetables: Wash and scrub the carrots, peel if preferred, then slice into even pieces to allow for uniform cooking. Slice the mushrooms evenly for consistent sautéing.
- Prepare turkey: Cut leftover turkey or chicken into large chunks, removing any skin, bones, or cartilage to keep the soup smooth and flavorful.
- Sauté mushrooms: Heat 2 tablespoons of olive oil in a cast iron Dutch oven or a large heavy-bottomed soup pot over medium heat. Add the mushrooms with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper and cook for about 10 minutes on medium-low, stirring occasionally until fragrant and cooked down. Remove and set mushrooms aside.
- Sauté aromatics: Add the remaining 2 tablespoons olive oil to the pot. Add the minced garlic, onion, and celery and sauté for 3-4 minutes until softened and aromatic, stirring occasionally to avoid burning.
- Add carrots and seasoning: Add sliced carrots to the pot along with 1/4 teaspoon each kosher salt and pepper. Continue to sauté for another 5-6 minutes until carrots begin to soften.
- Add wild rice: Stir in the wild rice and sauté it for 1 minute to coat it with the flavors and olive oil.
- Add broth and herbs: Pour in the chicken broth and add the fresh thyme and rosemary sprigs (or their dried equivalents). Stir to combine all ingredients well.
- Cook soup: Bring the mixture to a boil, then reduce to a low boil and cover the pot. Let it cook for approximately 45 minutes until the wild rice is tender and carrots are soft but not mushy.
- Finish soup: Add the reserved sautéed mushrooms and diced leftover turkey along with any mushroom liquid back into the soup. Stir and simmer for an additional 5 minutes to combine flavors.
- Final touches: Remove the thyme and rosemary sprigs before serving to avoid woody texture and bitterness.
Notes
- Wild rice gives a chewy, nutty texture; be sure to cook long enough for tenderness.
- Using leftover turkey or chicken adds flavor and reduces waste, but fresh cooked poultry can also be used.
- Adjust salt and pepper according to taste preferences, especially if substituting broth type.
- Dried herbs can be substituted if fresh are unavailable, but fresh herbs provide better aroma.
- Sautéing vegetables first develops deeper flavor for the soup.
- This soup freezes well—store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
