One Pot Turkey Wild Rice Soup
User Reviews
4.6
One Pot Turkey Wild Rice Soup
Description
One Pot Turkey Wild Rice Soup brings together lean turkey breast pieces and nutty wild rice, cooked along with traditional mirepoix vegetables in a luscious creamy broth. The base is developed using butter, flour, and half and half to create a gentle thickness without heaviness. Slow simmering allows the wild rice to absorb flavors and become tender. The addition of bay leaf and poultry seasoning alongside fresh herbs enhances the savory notes while keeping the profile balanced.
The texture combines the chew of rice with the tender turkey and soft vegetables for a satisfying mouthfeel. This soup is well suited to cooler days when you want a warm, substantial dish that doesn’t require multiple pots or complex preparation.
To serve, garnish with fresh parsley to add brightness. This soup reheats well and can be made using chicken breast or leftover turkey, providing flexibility depending on what’s available.
Ingredients
- 2 tablespoon olive oil
- 1 pound turkey breast cubed
- 3 tablespoon butter
- 1 large onion chopped
- 2 medium carrot chopped
- 2 talks celery chopped
- 2 cloves garlic minced
- 3 tablespoon all-purpose flour
- 2 cups half and half
- 1 cup wild rice uncooked
- 6 cups chicken broth low sodium or no sodium added
- 1 bay leaf
- salt to taste
- black pepper to taste
- 1 teaspoon poultry seasoning
- 1 tablespoon thyme fresh, chopped
- 1 teaspoon rosemary fresh, chopped
- 1 tablespoon sage fresh, chopped
- 2 tablespoon parsley fresh, chopped
Instructions
- In a large soup pot, heat the olive oil over medium-high heat then add the turkey and cook until browned and cooked through, about 5 to 7 minutes.
- Remove the turkey from the pot. Reduce the heat to medium and melt the butter. Add the onions, carrots, celery and garlic. Cook until the onion is translucent and soft; about 3 minutes.
- Add flour and mix well. Slowly stir in the half and half, wild rice and chicken broth. Add the bay leaf.
- Bring to a boil then reduce the heat to medium-low, and cover. Cook until rice is cooked; about 30 to 45 minutes. The time depends on the rice you use, it's best to check the package for instructions.
- Remove the bay leaf from the soup and season with salt and pepper to taste then add the poultry seasoning and the fresh herbs. Add the turkey back to the pot and cook for another 5 minutes.
- Garnish with parsley and serve.
Notes
- Chicken breast can be substituted for turkey breast if preferred.
- Leftover turkey meat or roast chicken are suitable alternatives and can be added at the end of cooking.
- The poultry seasoning includes a blend of herbs such as sage, marjoram, and rosemary which complement the soup's flavors.
- Half and half is a mixture of equal parts whole milk and light cream, typically with 10-12% fat content, and can be found near the dairy aisle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 64mg | 21% |
| Sodium | 217mg | 9% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3085IU | 62% |
| Vitamin C | 6mg | 7% |
| Calcium | 117mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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