Turkey and Wild Rice Soup
This warm and cozy turkey and wild rice soup comes together in one pot and is the perfect winter dinner. It’s a great way to use up any leftover holiday turkey.
Servings: 6 servings
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Carrots chopped
- 1 cup Celery diced
- ⅔ cup White Onion diced
- 3 tablespoons Garlic minced
- 2 tablespoons Oat Flour or gluten free oat flour or whole wheat flour
- 1 ½ lb Turkey
- 1 cup Wild Rice dry and uncooked
- 6 cups Chicken Broth no sodium added
- ½ teaspoon Poultry Seasoning
- 1 tablespoon Italian Seasoning
- 1 cup Mushrooms sliced
- Salt and pepper to taste
Instructions
- Add the olive oil, carrots, garlic, celery and onions to a 5-quart pot. Bring to medium heat and sauté 7-8 minutes.
- Once the veggies are soft, add the flour and stir it in with the veggies. Add the broth, wil rice, seasonings and turkey. Bring the pot to a boil then cover, add the mushrooms and reduce to a medium-low simmer. Stir and for 20 minutes then serve!
Notes
- If your soup is too thick you can cook the wild rice separately then stir it into the soup so it doesn’t absorb too much of your broth.
- Cook this soup in the crock pot on Low for 6-8 hours instead of on the stove.
- Make your own broth by simmering a leftover turkey carcass with carrots, celery, onions, and herbs for 3 hours. Then strain out the bones and veggies and store the broth for soups and stews.
- Store the turkey soup in the refrigerator for 7 days or in the freezer up to 3 months.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 31g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 194mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3709IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg