Last updated on June 29th, 2018 at 06:17 pm
This One Pot Turkey Wild Rice Soup is easy to make and perfect for a cold winter day. It’s loaded with turkey, wild rice and veggies and goes perfectly with some crispy bread.
Everyone needs a good comforting bowl of soup on a cold snowy winter night that’s loaded with good stuff and it’s incredibly delicious.
I usually tend to prefer thicker soups such as this turkey wild rice soup that requires just one pot and is very simple to prepare, yet it’s hearty and satisfying.
This soup start with turkey breast which I cooked first. Leftover turkey is ideal for this soup, or even leftover roast chicken.
The base for this soup is a mirepoix (onions, carrots, celery) which is the base for pretty much any soup. To thicken it I used some flour and half and half to make it super creamy. For a lighter version you can use milk.
Of course we can’t have turkey wild rice soup without the wild rice. I used a cup of wild rice, but if you like a thinner soup, use a bit less. I like a lot of fresh herbs in my turkey wild rice soup so I added lots of rosemary, thyme and oregano.
I hope you give this soup a try because it’s so delicious and satisfying, especially with the super cold weather we’ve been having. It’s pure comfort in a bowl. This soup pairs beautifully with my crusty no knead bread or some toasted pita chips.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This One Pot Turkey Wild Rice Soup is easy to make and perfect for a cold winter day. It's loaded with turkey, wild rice and veggies and goes perfectly with some crispy bread.
- 2 tbsp olive oil
- 1 lb turkey breast cubed
- 3 tbsp butter
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 3 tbsp 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 and pepper to taste
- 1 tsp poultry seasoning
- 1 tbsp thyme fresh, chopped
- 1 tsp rosemary fresh, chopped
- 1 tbsp sage fresh, chopped
- 2 tbsp parsley fresh, chopped
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.
Although I used turkey breast, chicken breast can be used as well. You can also use leftover turkey meat or leftover roast chicken.
Poultry seasoning is a mix of different herbs including sage, marjoram, rosemary and many others.
Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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