American · Dinner
Turkey Wild Rice Soup
A creamy Midwestern soup combining shredded turkey and nutty wild rice in a butter-and-flour roux, simmered with chicken stock and cream. Carrot, celery, onion, garlic, and thyme build the aromatic base. Served hot and ladled into a bowl, finished with fresh parsley.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
619Calories
57.9gProtein
26.4gFat
33.3gCarbs
4.4gSugar
2.7gFiber
1493mgSodium
168mgChol
14.6gSat Fat
612mgPotassium
127mgCalcium
2.1mgIron
0.6mcgVitamin B12
3.8mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Dice the carrot, celery, and onion; mince the garlic; chop the parsley; and shred the cooked turkey into bite-size pieces.
2
Sweat
Melt butter in a saucepan over medium heat, add carrot, celery, and onion, and cook 6 minutes until the onion turns translucent.
3
Toast
Stir in garlic and dried thyme, cook 1 minute, then sprinkle flour over and stir 2 minutes over medium heat until the pale-raw look fades.
4
Simmer
Whisk in chicken stock to lift the roux, add wild rice and turkey, and simmer over medium-low 15 minutes until thick enough to coat a spoon.
5
Plate
Stir in cream and black pepper, warm over low 3 minutes until steaming, ladle into a bowl, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked turkey breast
- 1 1/2 cup240g cooked wild rice
- 2 tbsp28g butter
- 2 tbsp16g all-purpose flour
- 3 cups720ml chicken stock
- 1/2 cup120ml heavy cream
- 22 small carrot (100g)
- 22 celery stalk (80g)
- 11 onion (140g)
- 2 clove2 clove garlic
- 1 tsp1 tsp dried thyme
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
