This soup is seriously comforting on a cold day, whether it be the dead of winter or a rainy spring night. It’s full of fresh veggies and tender turkey, all thickened up in a rich creamy broth. This Turkey Wild Rice Soup is so perfect for those days when you just want something easy to curl up with and get lost in, so let’s get into it and whip up something that is perfect for now or later. All the one pot meals that have been popping up in the past few years may seem like a bit of a fad, but there’s real reasons to use just one pot for recipes like these. Not only does it make things a lot easier both during cooking and clean up, but you can develop a lot of great flavor when each step is done in the same pot. You’ll find that the flavor you get making this soup in this method really kicks the dish up a notch.
Ingredients
Turkey – We’re using turkey breast today. We want something that will shred easily after cooking. Butter and olive oil – Be sure your butter is unsalted and your olive oil extra virgin. Veggies – We want to use carrots, celery, and onion to develop the base of our soup. Flour – We need a thickener in this soup, and flour will do in a pinch. Cream – Half and half is what we’re looking for today. Feel free to substitute in something lower fat if you’re watching calories. Rice – We want uncooked wild rice for lots of fiber and chew. If you don’t have any on hand feel free to reference this handy dandy guide for information on other varieties. Broth – Low sodium chicken broth is what you should be looking for in the grocery store, low or no sodium as we want to control our salt. Herbs – Bay leaf, poultry seasoning, thyme, parsley, rosemary, and sage. Aim to pick up these herbs fresh but if that’s not an option, dried will work as well. Be sure to pull the bay leaf out before eating your soup. Seasoning – Salt and pepper to taste.
How To Make One Pot Turkey Wild Rice Soup
How Else Can I Make This Soup?
This dish doesn’t just need to be made on the stove top! We’ve got plenty of options.
Slow cooker
You’ll want to assemble all the ingredients except the flour and cream. Cook on LOW for 7 – 8 hours or HIGH for 3 – 4. Whisk your flour and cream over the stove till it combines and thickens. Add the cream mixture to the slow cooker in the last 20 minutes.
Instant pot
If you’d like to make this recipe in your pressure cooker you’re in luck because it’s super simple. Just combine all the ingredients except the flour and cream in your pressure cooker and cook on the manual high setting for 30 minutes. Whisk your flour and cream over the stove till it combines and thickens. Add cream mixture and allow to warm.
Other Ingredients You Can Use
There’s so many other ingredients you can use in this recipe!
Veggies
Potatoes, corn, kidney or navy beans, lentils of any color. Any kind of veggie that holds up well to being cooked down in a soup will go perfectly with this dish as it’s so versatile and adaptable.
Meats
Turkey isn’t the only protein that will make this soup crave-able. I also like to use chicken breast cooked in the same method!
Grains
I like wild rice because it gives a nice chew to this dish and can cook down for the entire cook time without getting too mushy, but it’s not the only grain that works! Barley and farro, short grain brown rice, or medium grain white rice will all work. If you find your rice is releasing too much starch making your soup too thick, just rinse your uncooked rice till the water runs clear before adding.
Leftovers
This will keep fresh in the fridge for up to 3 days. If you’d like to prepare this recipe ahead you’ll want to assemble everything like normal, but hold off on the rice. Sadly thawed rich doesn’t retain its texture very well. Make some rice and incorporate it when you’d like to thaw and enjoy your Turkey Wild Rice Soup.
More Must Try Soup Recipes:
Avgolemono Soup French Onion Soup Mulligatawny Soup Lasagna Soup Cheesy Chicken Enchilada Soup Egg Drop Soup Buffalo Chicken Wing Soup Minestrone Soup Cabbage Soup
