Servings 6 servings
Ingredients
- 1 Tablespoon unsalted butter
- 1 1/2 cups diced yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 Tablespoon minced garlic
- 1 cup quartered mushrooms
- 8 cups low sodium chicken broth or turkey stock
- 1 cup wild rice
- 3 cups chopped cooked turkey or chicken (See Kelly’s Note)
Instructions
- In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and mushrooms and cook an additional 2 minutes.
- Add the chicken broth and bring the mixture to a boil.
- Stir in the wild rice, then reduce the soup to a simmer. Cover and simmer until the wild rice is tender, about 40 minutes.
- Stir in the chopped turkey then taste and season the soup with salt and pepper.
Notes
- Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs and then chop them up for use in this soup.
- While I love to top this soup with grated Parmesan and fresh thyme leaves, you could use any toppings you like (or even set out a toppings bar). Grated cheddar, croutons, chopped parsley, lemon juice or pesto would all be nice.
- If dicing vegetables intimidates you, you can roughly chop the veggies and then add them to the bowl of a food processor. Then, pulse the food processor until the veggies are evenly diced.
- ★ Did you make this recipe? Don't forget to give it a star rating below!