Description
A comforting and creamy turkey and wild rice soup that brings warmth and nostalgia to your family dinner table.
Ingredients
Scale
- 1/2 cup butter
- 3 cups celery (chopped)
- 2 large onions (chopped)
- 1 teaspoon kosher salt
- 1 teaspoon dried poultry seasoning
- 4 cloves garlic (smashed and minced)
- 1/2 cup all-purpose flour
- 15 cups Zoup! Chicken Bone Broth
- 1 bay leaf
- 5 sprigs fresh thyme
- 8 large carrots (shredded)
- 4 cups leftover cooked turkey (a mixture of dark and white meat)
- 1 1/2 cups quick-cooking wild rice blend
- 1 1/2 cups cream
- Juice from 1 large lemon (about 1/4 cup) (or to taste)
- 1 teaspoon fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
- 2 tablespoons fresh parsley (chopped)
- Salt and pepper (to taste)
Instructions
- Melt the butter in a large stock pot over medium heat.
- Add the chopped celery and onions, then sprinkle on the kosher salt and poultry seasoning. Sauté until tender, about 4 to 5 minutes.
- Stir in the minced garlic for about a minute.
- Sprinkle in the flour and mix well to avoid clumps.
- Slowly add the chicken broth, stirring continuously.
- Toss in the bay leaf and thyme sprigs.
- Shred the carrots and incorporate them into the pot.
- Add the turkey, then reduce the heat to a simmer for about 30 minutes.
- Introduce the wild rice and bring back to a boil, then simmer until the rice is tender.
- Stir in cream, lemon juice, and freshly chopped herbs.
- Use salt and pepper to taste.
- Remove the thyme stems and bay leaf before serving.
Notes
Add a splash of cream or broth when reheating leftovers to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg