Creamy Turkey and Wild Rice Soup

Creamy Turkey and Wild Rice Soup

Nothing warms the soul on a chilly fall or winter evening quite like a cozy bowl of soup.

Creamy Turkey and Wild Rice Soup
Makes 9 cups
  • 4 tablespoons unsalted butter
  • ½ cup sliced celery
  • 2 large carrots, halved and sliced
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons fresh thyme leaves
  • ¼ cup all-purpose flour
  • 1 cup wild rice blend
  • 2 (32-ounce) packages low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon poultry seasoning
  • 3 cups shredded roasted turkey
  • Garnish: ground black pepper, fresh thyme leaves
  1. In a medium Dutch oven, melt butter over medium heat. Add celery, carrots, onion, garlic, and thyme; cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. Sprinkle flour over vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  2. Add rice and gradually stir in broth, salt, pepper, and poultry seasoning. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
  3. Add turkey; cook, stirring occasionally, until rice is tender, 10 to 15 minutes. Serve warm. Garnish with pepper and thyme, if desired.



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