Turkey Rice Soup

This homemade turkey rice soup combines tender turkey, wild rice, and vegetables in a rich, savory broth. Easy to make in one pot, it's a hearty, comforting meal and a delicious way to use leftover Thanksgiving turkey.

Course Soups

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 171kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil
3 large carrots peeled and chopped
3 large celery stalks chopped
1 medium yellow onion chopped
2 large garlic cloves pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt more to taste
1/4 teaspoon coarse ground black pepper more to taste
1/4 teaspoon crushed red pepper flakes
8 cups chicken broth
1 cup wild rice blend uncooked
2 cups cooked turkey cubed

US Customary - Metric

Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the carrots, onion, and celery. Sauté until the vegetables just begin to soften, stirring occasionally without browning.
Add the pressed garlic and cook for 1 minute, stirring constantly.
Add the basil, oregano, salt, black pepper, and crushed red pepper. Stir well to coat the vegetables and bloom the seasonings in the warm oil.
Pour in the chicken broth and stir to combine. Bring to a very gentle simmer.
Add the wild rice blend and simmer uncovered until the rice is tender, stirring occasionally to prevent sticking.
Stir in the cooked turkey and allow it to heat through without further cooking. Ladle into bowls and serve hot.

Notes

Turkey broth provides the best flavor, but chicken broth works well too.
Wild rice blends vary in cooking time. Check for tenderness rather than relying solely on the package directions.
The rice absorbs broth as the soup sits. Add additional broth when reheating if needed.
Refrigerate leftovers in an airtight container for 3 to 4 days.
Prepare the soup without the rice and turkey. Freeze for up to 3 months, then thaw, simmer the rice in the broth until tender, and add the cooked turkey to heat through.

Nutrition