Turkey Wild Rice Soup
We make this as a leftover turkey soup with Thanksgiving leftovers, but you can use fresh chicken or frozen chicken, too.
Servings: 6
Ingredients
- 3 Tablespoons butter unsalted
- 1 yellow onion chopped
- 2 large carrots peeled and chopped
- 3 celery stalks cleaned and chopped
- 1 teaspoon garlic minced
- 10 white mushrooms small, rinsed and chopped
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon parsley dried
- 1/2 teaspoon sage dried
- 6 cups chicken broth
- 1 teaspoon Better Than Bouillon Premium Roasted Chicken Base (optional, my secret ingredient)
- 1 cup wild rice uncooked
- 2 cups leftover cooked turkey* shredded
- Salt to taste
- Pepper to taste
Instructions
- In a large soup pot with lid, melt the butter over medium heat. Add the chopped onion, chopped carrots, chopped celery, minced garlic and chopped mushrooms. Sautee for about 5 minutes, stirring frequently.
- Add in the rosemary, thyme, parsley and sage and stir.
- Stir in the chicken broth and the Better Than Bouillon Premium Roasted Chicken Base. Stir until bouillon paste is dissolved.
- Add in rice. Stir.
- Increase the heat to high and bring to a boil.
- Reduce the heat to a gentle boil. Cover soup pot with a tipped lid (slightly ajar). Cook for 15 minutes, or until wild rice is tender. (NOTE: Wild rice always has a somewhat firm texture, even when cooked.)
- Remove lid and add shredded turkey* and stir. Reduce heat so that soup is to a simmer. Cover again with lid, tipped slightly ajar. Continue cooking soup for 20 minutes.
- Season with salt and pepper, to taste, before serving.NOTE: If you want to make homemade drop dumplings for this soup, scroll up to see the recipe in the body of the post!
- Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, you may find that the rice (or dumplings, if making those) soaked up some of the liquid. Just add a little more chicken broth when reheating to get desired consistency.
Notes
*You can used cooked shredded turkey, shredded cooked rotisserie chicken, or uncooked fresh or uncooked frozen chicken breasts (large, 1-2) or chicken thighs (2-3). If you are using uncooked fresh or frozen chicken, you may need to increase the cook time and remove the meat when cooked, shred or cube it, and add it back to the soup to finish cooking for the last 10-15 minutes.
NOTE: If you have time, especially if you are using fresh or frozen chicken, you can cook this soup on low for 3-4 hours (after the first boil) to really blend the flavors.
If you like your soup thicker, add more meat and rice.