Turkey and Wild Rice Soup
This Turkey and Wild Rice Soup is warm, hearty, and packed with wholesome flavors. Perfect for cozy dinners with nourishing, creamy goodness in every bite.
Servings: 6 servings
Ingredients
- 1 pound ground turkey lean and fresh for a hearty protein base
- 1 cup wild rice rinsed for that signature nutty flavor and chewy texture
- 1 medium onion diced, adds sweetness and depth
- 2 carrots diced for natural sweetness and color
- 2 stalks celery diced, gives a subtle savory crunch
- 3 cloves garlic minced, aromatic and flavorful
- 6 cups chicken broth the flavorful base of the soup
- 1 bay leaf infuses a subtle herbal aroma
- 1 teaspoon dried thyme adds earthy herbal notes
- 1 teaspoon dried parsley freshness and color
- salt and pepper to taste, essential seasoning
- 2 tablespoons olive oil for sautéing and enhancing flavors
- 1 cup heavy cream for a luscious, creamy finish
- fresh parsley for garnish, brightens the dish
Instructions
- Start by rinsing the wild rice thoroughly under cold water to remove any debris or excess starch. Dice the onion, carrots, and celery into small, uniform pieces to ensure even cooking. Mince the garlic and set everything aside for quick access.
- Heat the olive oil in your Dutch oven over medium heat. Add the ground turkey and cook until it’s no longer pink, breaking it apart with your spoon as it cooks. This usually takes about 5-7 minutes. Once browned, remove the turkey from the pot and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the rinsed wild rice and stir to coat it with the vegetable mixture. Add the bay leaf, dried thyme, and dried parsley. Season with salt and pepper to taste. This step helps toast the rice slightly, enhancing its nutty flavor.
- Return the browned ground turkey to the pot. Pour in the chicken broth and stir everything together. Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 45-50 minutes, or until the wild rice is tender and has absorbed much of the broth.
- Remove the bay leaf and stir in the heavy cream, warming the soup through but not boiling it to prevent curdling. Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley for a pop of color and freshness.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Ladle
Notes
- Rinse the wild rice well to avoid a grainy texture in the soup.
- Do not overcook the wild rice to keep its chewy texture intact.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Soup tastes even better the next day after flavors meld together.
- Store leftovers in airtight containers and reheat gently with added broth if needed.
