Homemade Wild Rice and Turkey Soup
Serves: 8 to 10
Total Time: 1 hour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and chopped
- 4 large celery stalks, chopped
- 3 large garlic cloves, minced
- 1 cup cremini mushrooms, quartered
- 1 tablespoon fresh thyme, minced
- 12 cups chicken bone broth, organic, or turkey broth
- 1½ cups wild rice, uncooked
- 1½ cup turkey breast, medium diced
- 1½ cups turkey, thigh meat, medium diced
- to taste unrefined sea salt and freshly ground pepper
- 1/4 cup fresh Italian parsley, for garnish
1. Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, garlic, mushrooms, and thyme. Cook, stirring occasionally, until onion is softened, about 10 minutes.
2. Add broth and rice, season with salt and pepper, and bring to a boil. Reduce heat to medium low and simmer, covered, until rice is tender but still has some firmness, about 30 minutes.
3. Add turkey and simmer until cooked through, about 10 minutes. (Optional: At this point if you like a creamy Homemade Wild Rice and Turkey Soup, add 1 cup organic heavy cream and bring to a simmer)
Remove from heat and season with additional salt and pepper as needed. Garnish with fresh parsley.
Homemade Wild Rice and Turkey Soup is great for when you don’t know what to do with turkey leftovers on Thanksgiving, or on a cold day when you want something warm and hearty!