Creamy Turkey and Wild Rice Soup
This Creamy Turkey and Wild Rice Soup is great way to use leftover turkey and enjoy a bowl of pure comfort. You can also use rotisserie chicken instead!
Servings: 8 people
Ingredients
- 2 cups wild rice blend (I like Lundberg Wild Rice Blend; yields about 3 cups cooked rice)
- 1 yellow onion, diced
- 3 carrots, diced (about ½ inch)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 8 oz baby bella mushrooms, sliced (about 2 cups)
- 1/2 cup all-purpose flour
- 6 to 8 cups chicken broth
- 2 cups cooked turkey, diced (or rotisserie chicken)
- 1 cup half-and-half
Instructions
- Cook rice according to package directions. It should take about 45 minutes if using wild rice blend.
- Heat a large Dutch oven to medium heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Sauté garlic, onion, carrots and celery until softened, about 5-8 minutes. Add thyme, dried oregano, and mushrooms and cook for another minute. Stir in flour and cook for about 3-4 minutes.
- Add broth little by little, 2 cups at a time, stirring to make sure the liquid and the base are combined evenly. I added 6 cups, but if you prefer, add more until desired consistency. Keep in mind that it will thicken up as it boils since we added flour.
- Stir in 3 cups cooked rice and cooked turkey. Season with salt and pepper to taste. Bring to a boil and then bring the heat back down to a simmer. Cook for 15 minutes, covered.
- Stir in half-and-half, and simmer for another 5 minutes.
- Serve with bread or crackers. Enjoy!