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Turkey & Wild Rice Soup with Vegetables is a hearty, comforting soup featuring tender shredded turkey, nutty wild rice, and a medley of fresh vegetables in a creamy, lemon-kissed broth. Perfect for using leftover turkey or making from scratch, this nourishing soup balances rich flavors with bright freshness for a wholesome meal any time of year.
2 tablespoons olive oil
1 small onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
8 ounces cremini or white button mushrooms, chopped (about 3 cups)
¾ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 cups water
1 cup wild rice
1 cup chopped green beans
2 ½ cups shredded cooked turkey or chicken (about 10 oz.)
2 cups whole milk
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and mushrooms; sauté until softened, about 5-7 minutes.
Stir in salt, pepper, and flour; cook 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in chicken broth and water, scraping the bottom of the pot to avoid lumps. Bring to a boil.
Add wild rice; reduce heat and simmer, covered, for 40-45 minutes or until rice is tender.
Stir in chopped green beans and shredded turkey; cook 5-7 minutes until beans are tender and turkey is heated through.
Lower heat; stir in milk, lemon juice, and fresh thyme. Heat gently until warmed through—do not boil.
Adjust seasoning to taste and serve hot.
Substitute wild rice with brown rice or quinoa.
Use leftover chicken instead of turkey.
Add kale or spinach for extra greens.
Substitute milk with cream or non-dairy milk alternatives.
Use dried herbs like rosemary or sage to change flavor profile.
Find it online: https://justsosavory.com/turkey-wild-rice-soup-with-vegetables/