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Autumn Wild Rice Soup with Turkey Recipe

Autumn Wild Rice Soup with Turkey Recipe
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5 from 9 reviews

A comforting and hearty Autumn Wild Rice Soup featuring wild rice, mushrooms, carrots, and leftover turkey or chicken, cooked in a flavorful broth with fresh herbs. This dairy-free soup is perfect for cozy fall meals and can easily be adapted to be vegetarian or vegan.

Ingredients

Vegetables and Aromatics

  • 6 cloves garlic, minced
  • 1 onion (any color), minced
  • 2-3 stalks celery, minced
  • 4-5 large carrots, washed, peeled if desired, and sliced (4-5 cups)
  • 1 8 oz. package mushrooms (any variety), sliced

Proteins and Grains

  • 4 cups leftover cooked turkey or chicken, large chunks, skin removed
  • 1 cup wild rice

Liquids and Fats

  • 7 cups low sodium chicken broth (or vegetable broth for vegan/vegetarian)
  • 4 Tbsp. olive oil (divided)

Herbs and Seasonings

  • ¾ tsp. kosher salt (divided)
  • ½ tsp. pepper (divided)
  • 4-5 sprigs fresh thyme or ½ tsp. dried thyme
  • 1-2 sprigs fresh rosemary or ½ tsp. dried rosemary

Instructions

  1. Prepare Ingredients: Mince the garlic cloves, onion, and celery. Wash and slice the carrots evenly. Slice the mushrooms and cut leftover turkey or chicken into large chunks, removing any skin, bones, or cartilage.
  2. Sauté Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the sliced mushrooms, along with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Sauté on medium-low for about 10 minutes until mushrooms reduce in size and become fragrant. Remove mushrooms, set aside.
  3. Sauté Aromatics: Add remaining 2 tablespoons olive oil to the pot. Add garlic, onion, and celery. Sauté for 3-4 minutes until softened and fragrant, stirring occasionally.
  4. Add Carrots and Rice: Add sliced carrots, ¼ teaspoon kosher salt, and ¼ teaspoon pepper to the pot. Sauté for another 5-6 minutes. Stir in the wild rice and sauté for 1 minute to toast it slightly.
  5. Add Broth and Herbs: Pour in 7 cups low sodium chicken broth. Add 4-5 sprigs fresh thyme and 1-2 sprigs rosemary (or dried herbs as substitute). Stir to combine.
  6. Simmer Soup: Bring soup to a boil, then reduce to a low boil and cover. Cook for about 45 minutes until wild rice is tender and carrots are cooked but still hold shape.
  7. Add Turkey and Mushrooms: Stir in leftover turkey or chicken chunks and sautéed mushrooms along with any accumulated liquid. Simmer for an additional 5 minutes to heat through.
  8. Finish and Serve: Remove thyme and rosemary sprigs, discard. Adjust seasoning if necessary, then ladle soup into bowls and serve warm.

Notes

  • To make the soup vegetarian or vegan, omit turkey or chicken and use vegetable or mushroom broth instead of chicken broth.
  • For a creamy version, stir in ¾ cup heavy cream near the end of cooking or use full-fat coconut milk for a dairy-free creamy texture.
  • Add chopped leafy greens such as kale or Swiss chard near the end of cooking for extra nutrition and texture.

Nutrition

Find it online: https://recipethrive.com/autumn-wild-rice-soup-with-turkey-recipe/