Heirloom Hearth

There’s something deeply comforting about a bowl of hearty soup, especially when it’s brimming with tender turkey, nutty wild rice, and savory vegetables. This Turkey and Wild Rice Soup is a perfect way to use up leftover turkey from a holiday feast or to simply enjoy a cozy, nourishing meal. With its rich broth and wholesome ingredients, it’s sure to become a family favorite.

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Ingredients

For the Soup:

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1 cup wild rice, rinsed
• 6 cups chicken or turkey broth
• 3 cups cooked turkey, shredded
• 1 bay leaf
• Salt and pepper to taste

For the Creamy Option (Optional):

• 1 cup whole milk or heavy cream
• 2 tablespoons flour (or cornstarch for gluten-free)

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Instructions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables soften, about 5 minutes. Stir in the minced garlic, thyme, rosemary, and sage, cooking for another minute until fragrant.

Step 2: Cook the Wild Rice

Add the wild rice and broth to the pot, along with the bay leaf. Bring to a boil, then reduce the heat to low and cover. Simmer for about 45-50 minutes, or until the wild rice is tender and slightly chewy.

Step 3: Add the Turkey

Stir in the shredded turkey and let the soup simmer for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Step 4: Make It Creamy (Optional)

If you prefer a creamy soup, whisk together the milk and flour in a small bowl until smooth. Slowly pour the mixture into the soup, stirring constantly. Cook for an additional 5 minutes, until the soup thickens slightly.

Step 5: Serve and Enjoy

Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley or a sprinkle of black pepper if desired. Serve with crusty bread or a side salad for a complete meal.

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Tips for the Best Turkey and Wild Rice Soup

• Leftover Turkey: This soup is a great way to use leftover Thanksgiving or Christmas turkey. You can also use rotisserie chicken for a quick alternative.
• Wild Rice: Be sure to use true wild rice, not a wild rice blend. True wild rice has a nutty flavor and firm texture that holds up well in soup.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits; simply add a splash of broth or water when reheating.

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Cozy Variations to Try

• Vegetarian Option: Skip the turkey and use vegetable broth for a hearty, meatless soup.
• Extra Veggies: Add mushrooms, spinach, or kale for more flavor and nutrients.
• Spicy Twist: Stir in a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Substitute in Chicken: I normally don’t have turkey laying around (unless it’s Thanksgiving), but I always have frozen chicken. Plop in chicken for your soup instead!