Description
A comforting and easy homemade turkey and wild rice soup, elevated with a simple garlic oil drizzle. This hearty soup is perfect for a chilly day.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 1 medium yellow onion, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (low sodium recommended)
- Kosher salt, to taste
- ½ cup wild rice
- 1 pound shredded, cooked turkey meat
- 1 small bunch Tuscan kale, ribs removed and roughly chopped
- ¼ cup heavy cream
- For the Garlic Oil:
- ½ cup vegetable oil
- 4 cloves garlic, thinly sliced
Instructions
- Prepare the Garlic Oil: Combine vegetable oil and sliced garlic in a small saucepan. Heat over low heat, simmering gently until garlic is golden brown and crisp (about 10-15 minutes). Strain oil into a bowl, discarding garlic. Set aside.
- Sauté Vegetables: Heat extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add celery, carrots, and onion. Cook until softened (8-10 minutes), stirring occasionally.
- Make the Roux: Sprinkle flour over the softened vegetables. Stir well to coat and cook for 1-2 minutes, stirring constantly, until lightly toasted.
- Add Broth and Rice: Gradually whisk in chicken broth until smooth. Add wild rice and season with kosher salt.
- Simmer: Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until wild rice is tender.
- Add Turkey and Kale: Stir in shredded turkey and chopped kale. Cook for 5-7 minutes until kale is wilted.
- Finish with Cream: Stir in heavy cream and heat through gently. Do not boil.
- Serve: Ladle soup into bowls and drizzle with prepared garlic oil.
Notes
- For a vegetarian option, swap turkey for cooked white beans or chickpeas.
- Spinach can be used instead of kale; stir in at the very end until wilted.
- Vegetable broth or chicken/turkey stock can be used instead of chicken broth.
- Add diced potatoes with carrots and celery for extra heartiness.
- A squeeze of lemon juice at the end can brighten the flavor.
- Low and slow is key for the garlic oil to prevent burning.
- Taste and adjust salt before serving.
- Dice vegetables and prepare garlic oil ahead of time for convenience.
- For a thicker soup, add an extra tablespoon of flour or mash some of the cooked rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg