Description
Hearty and comforting Turkey Wild Rice Soup combines tender turkey, nutty wild rice, fresh vegetables, and a creamy broth seasoned with thyme and white wine, perfect for warming up any chilly day.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 3 carrots, peeled and chopped
- 1 rib celery, diced (optional)
Grains & Seasoning
- 1 cup dry wild rice or a wild rice blend
- ¼ teaspoon baking soda
- 1 tablespoon fresh thyme leaves
Liquids
- ½ cup dry white wine (use a good, drinkable wine)
- 4-5 cups low-sodium chicken broth or turkey broth, divided
Other Ingredients
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
- 3 cups cooked turkey, chopped or shredded
Instructions
- Sauté Vegetables: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the diced yellow onion, chopped carrots, and celery (if using). Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
- Add Rice and Baking Soda: Stir in the wild rice and sprinkle in the baking soda, mixing well. Cook for 1-2 minutes to toast the rice lightly, which will enhance its nutty flavor.
- Deglaze with Wine: Pour in the half cup of dry white wine and cook for about 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly, imparting a rich depth of flavor.
- Add Broth and Seasonings: Pour in 4 cups of low-sodium chicken or turkey broth, add fresh thyme leaves, kosher salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for about 45 minutes, or until the wild rice is tender and cooked through. If the rice absorbs too much liquid, add more broth as needed.
- Incorporate Turkey and Cream: Stir in the chopped or shredded cooked turkey and heavy cream. Allow the soup to heat through for another 5-10 minutes without boiling, to meld the flavors and warm the cream gently.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary with additional salt and pepper. Serve hot, garnished with extra thyme if desired.
Notes
- You can substitute turkey broth with chicken broth if turkey broth is unavailable.
- For a lighter version, replace heavy cream with half-and-half or whole milk.
- Wild rice takes longer to cook than white rice, so be patient for best texture.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
