Turkey and Wild Rice Soup
Fragrant with fresh thyme, this Turkey and Wild Rice Soup is positively brimming with fresh vegetables, nourishing turkey bone broth and plenty of wild rice for a wholesome way to use up Thanksgiving leftovers.
Servings: 6 to 8 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped fine
- 6 celery ribs chopped
- 3 carrots peeled and diced
- 2 teaspoons fine sea salt
- 8 cups turkey bone broth
- 3 cups roasted turkey meat chopped into ½-inch pieces
- 3 cups cooked wild rice
- 5 sprigs fresh thyme
Instructions
- Warm the olive oil in an enameled cast iron skillet over medium heat. Toss in the onion, celery and carrots, and sprinkle the salt over them. Stir to coat the vegetables in olive oil, and cover the pot with a lid. Turn down the heat to medium-low and allow the vegetables to sweat for five to six minutes, or until the onions turn translucent.
- Uncover the pot, and stir in the chopped turkey and the wild rice. Drop the fresh thyme into the pot at simmer for twenty to thirty minutes or until the vegetables are tender. Using tongs, pluck out any tough stems of thyme, and discard them. Adjust the soup's seasoning, and serve hot.
- This soup will keep in the fridge about five days or frozen up to six months.
Notes
How to Cook Wild Rice in the Instant Pot. This recipe calls for cooked wild rice. Precooking the wild rice reduces the amount of bone broth you must use and reduces the cooking time of the soup. I recommend cooking the wild rice in an Instant Pot, by placing 1 cup wild rice in the pressure cooker's insert, pouring in enough water to cover it by 2 inches and cooking under pressure for 15 minutes before draining.
