Description
A comforting and hearty homemade Turkey Wild Rice Soup, enhanced with a flavorful garlic oil for a gourmet touch. This easy recipe is perfect for weeknight dinners or a thoughtful homemade gift.
Ingredients
Scale
- For the Soup:
- 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 thinly sliced garlic in a small saucepan over low heat. Simmer gently for 10-15 minutes until garlic is golden brown and crisp, but not burnt. Strain the oil into a bowl, discarding the garlic chips. Set aside.
- Sauté Vegetables: Heat extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add diced celery, carrots, and onion. Cook until softened, about 8-10 minutes.
- Make the Roux: Sprinkle all-purpose 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, ensuring no lumps form. Add wild rice and season with kosher salt.
- Simmer: Bring the 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 another 5-7 minutes, until kale is wilted.
- Finish with Cream: Stir in heavy cream and heat through gently. Do not boil after adding cream.
- Serve: Ladle the turkey wild rice soup into bowls and drizzle generously with the prepared garlic oil.
Notes
- For a vegetarian option, substitute turkey with cooked white beans or chickpeas.
- Spinach can be used instead of kale; stir in at the very end until wilted.
- Vegetable broth or homemade stock can be used instead of chicken broth.
- Add diced potatoes with carrots and celery for extra heartiness.
- A pinch of dried thyme or rosemary can be added for more herbal flavor.
- A squeeze of lemon juice at the end can brighten the soup’s flavor.
- Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
- The soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350-400 kcal (estimated)
- Sugar: Moderate
- Sodium: Moderate (depending on broth)
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Good source
- Protein: Good source
- Cholesterol: Moderate