Ingredients
Scale
- 2 cups cooked turkey, shredded or cubed
- 1 cup wild rice (uncooked and rinsed)
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 8 cups turkey or chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream or whole milk (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil or butter in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes until the onions are translucent and the vegetables begin to soften.
- Stir in the minced garlic, thyme, and rosemary. Cook for another minute until you can smell the herbs.
- Pour in the turkey broth and add the bay leaf. Increase the heat to bring the liquid to a boil.
- Stir in the rinsed wild rice. Reduce the heat to low, cover the pot, and simmer for 45 to 50 minutes. The rice is ready when it is tender but still has a slight chew.
- Once the rice is cooked, remove the bay leaf. Stir in the cooked turkey pieces.
- If you prefer a creamy soup, pour in the heavy cream or milk and stir gently. Let it heat through for 2 to 3 minutes, but do not let it reach a hard boil.
- Taste the soup and add salt and black pepper as needed.
- Ladle the hot soup into bowls and sprinkle with fresh parsley before serving.
- Cook Time: 1 hour