Description
This Turkey Wild Rice Soup recipe is a great way to repurpose leftover turkey! Filled with tender meat, veggies, wild rice, fresh herbs, and a rich, creamy broth, it’s a delicious, hands-off comfort food dish the whole family will love.
Ingredients
Scale
- 1 tablespoon avocado oil
- 8 oz sliced baby Bella mushrooms
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 3 dried bay leaves
- 6 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 6 cups low sodium chicken broth or turkey stock
- 1 cup wild rice, rinsed and drained
- 2 cups leftover shredded turkey
- 2 cups half and half
- 2 1/2 tablespoons arrowroot starch
- Salt and pepper, to taste
Instructions
- Heat a large dutch oven or pot over medium-high heat. Once hot add the avocado oil.
- Add the mushrooms and sauté for 5-6 minutes until golden brown. Next, add the diced carrots, celery, onion, and minced garlic. Season with a bit of salt and pepper and then sauté for 3-4 minutes.
- Next, add the wild rice, bay leaves, and thyme to the pot and stir until everything is well combined. Give everything a stir until well combined and bring the soup to a boil. Reduce the heat to a simmer.
- Let the soup simmer for 40-45 minutes, stirring occasionally, until the rice is tender.
- Once the rice is tender, discard the thyme sprigs and bay leaves. Add the leftover shredded turkey to the soup and stir until well combined.
- Next, whisk together 1/4 cup of the half and half and arrowroot starch until well combined to create a slurry. While stirring the soup, pour the arrowroot starch slurry into the soup and then add the remaining half and half. Let the soup continue to simmer, stirring occasionally, for another 10 minutes until it has thickened.
- Ladle the soup into bowls and serve warm with extra fresh herbs on top. Enjoy!
