Ingredients
Scale
- 3 cups cooked turkey, shredded or diced
- 1 cup dried cranberries (or fresh for extra tartness)
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 cup wild rice or long-grain white rice (uncooked)
- 8 cups turkey or chicken stock
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
- 1 tablespoon lemon juice
Instructions
- Step 1: Sauté the Aromatics. Place a large stockpot or Dutch oven over medium heat. Add the olive oil, diced onion, carrots, and celery. Cook the vegetables for about 6 to 8 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2: Simmer the Base. Pour in the turkey stock and add the thyme, rosemary, bay leaves, and rice. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer. If using wild rice, simmer for 30 minutes; for white rice, simmer for 15 to 18 minutes until the rice is tender.
- Step 3: Integrate Turkey and Cranberries. Once the rice is cooked, stir in the shredded turkey and the cranberries. Let the soup simmer for another 5 to 7 minutes. This allows the turkey to heat through and the cranberries to plump up and release their subtle sweetness into the broth.
- Step 4: Season and Brighten. Remove the bay leaves and discard them. Stir in the lemon juice to brighten the flavors. Taste the soup and add salt and black pepper as needed. The amount of salt will depend on how seasoned your leftover turkey and stock were initially.
- Step 5: Plating. Ladle the hot soup into deep bowls. Ensure every serving has a generous portion of turkey, rice, and those beautiful red cranberries. Garnish with a sprinkle of fresh parsley for a pop of color and a fresh finish.
- Cook Time: 50 minutes