Turkey and Wild Rice Soup Recipe
This turkey wild rice soup is hearty, delicious, and comes together in just about 30 minutes. Packed with wild rice, plenty of veggies and leftover turkey, it hits the spot during the holidays or any other time of year.
Servings: 12 people
Calories: 275kcal
Ingredients
- 1/4 cup butter
- 1 cup yellow onion chopped
- 2 cups celery sliced
- 1 cup carrots thinly sliced
- 2 cups turkey cooked and cut into 1/2" pieces
- 2 cups wild rice
- 5-6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large sauce pot over medium heat, melt the butter. Add the chopped onion and cook over medium heat until the onions are a light caramel color, or about 5 minutes.
- Add the celery, carrots, cooked turkey, rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook the soup for about 20-30 minutes, or until the rice is tender.
- Remove from the heat and add additional salt and pepper as needed. Enjoy!
Video
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.
Reheating: to reheat, put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 678mg | Potassium: 584mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 8.6mg | Calcium: 41mg | Iron: 1.5mg