Description

This Autumn Wild Rice Soup with Turkey is a comforting, hearty soup perfect for cozy fall days. Packed with nutritious vegetables, wild rice, and tender leftover turkey, it offers a savory blend of flavors and a satisfying texture. The soup is gently simmered on the stovetop to meld the earthy taste of mushrooms and herbs with the natural sweetness of carrots and the robust flavor of turkey, creating a warm and inviting meal ideal for family gatherings or weeknight dinners.

Ingredients

Vegetables

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

Protein

4 heaping cups leftover turkey or chicken, skin and bones removed, cut into large chunks

Grains

1 cup wild rice

Liquids and Fats

7 cups low sodium chicken broth
4 tablespoons olive oil, divided

Seasonings

3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
4-5 sprigs fresh thyme or 1/2 teaspoon dried thyme
1-2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary

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Instructions

Prepare the vegetables: Mince 6 cloves of garlic and 1 onion, mince 2 to 3 stalks of celery, wash and slice 4 to 5 large carrots. Peel the carrots if desired.
Slice mushrooms: Cut the 8 oz. package of mushrooms into evenly sized slices to ensure even cooking.
Chop leftover turkey: Cut about 4 heaping cups of leftover cooked turkey or chicken into large chunks, removing any skin, bones, or cartilage.
Sauté mushrooms: Heat 2 tablespoons of olive oil in a heavy-bottomed soup pot or cast iron Dutch oven over medium heat. Add sliced mushrooms with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Sauté for about 10 minutes until mushrooms reduce and become fragrant, stirring occasionally. Remove mushrooms and set aside in a bowl.
Sauté aromatics: Add the remaining 2 tablespoons olive oil to the pot. Add minced garlic, onions, and celery, and sauté for 3 to 4 minutes over medium heat, stirring occasionally.
Add carrots and season: Add sliced carrots along with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Continue sautéing for 5 to 6 minutes, stirring occasionally.
Add wild rice: Stir in 1 cup wild rice and sauté for 1 minute to toast slightly and combine flavors.
Add broth and herbs: Pour in 7 cups low sodium chicken broth, add an additional 1/4 teaspoon kosher salt, fresh thyme, and rosemary sprigs (or dried equivalents). Stir well to combine.
Simmer soup: Bring the soup to a boil, then reduce to a low boil and cover. Cook for approximately 45 minutes, or until wild rice is tender and carrots are softened but still slightly firm.
Add turkey and mushrooms: Stir in the diced leftover turkey and sautéed mushrooms along with any mushroom liquid reserved. Simmer for another 5 minutes to warm through and meld flavors.
Finish and serve: Remove and discard thyme and rosemary sprigs. Serve the soup hot for a hearty and flavorful autumn meal.

Notes

You can use dried thyme and rosemary if fresh is unavailable; use 1/2 teaspoon of each dried herb or 1 teaspoon Italian seasoning as an alternative.
Leftover turkey can be substituted with chicken if preferred.
Rinse wild rice before using to remove any debris.
For a richer flavor, use homemade or high-quality low sodium chicken broth.
Adjust seasoning to taste at the end of cooking.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American