John Washington
Hearty Turkey and Wild Rice Soup
This delicious and comforting soup combines the flavors of tender turkey breast, nutty wild rice, and a medley of vegetables to create a perfect meal for a chilly day. The rich broth is simmered to perfection, enhancing the overall taste and providing a warm, nourishing dish that’s both filling and full of unique textures.
Ingredients:
– 1 cup wild rice, uncooked
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 pound cooked turkey breast, diced
– 6 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– 1 cup heavy cream (optional)
– Fresh parsley, chopped (for garnish)
Instructions:
Step 1:
Begin by cooking the wild rice according to the package instructions. This usually takes about 45 to 50 minutes. Once cooked, set it aside.
Step 2:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes, or until the vegetables are tender.
Step 3:
Add the minced garlic to the pot and cook for another 1 to 2 minutes, until fragrant.
Step 4:
Add the diced cooked turkey breast to the pot, and pour in the chicken broth. Stir in the dried thyme, dried rosemary, bay leaf, and season with salt and pepper to taste.
Step 5:
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 25 to 30 minutes, allowing the flavors to meld together.
Step 6:
Remove the bay leaf from the soup. If you like your soup creamy, stir in the heavy cream and let it heat through for a couple of minutes.
Step 7:
Add the cooked wild rice to the soup and stir well. Cook for an additional 5 minutes to heat the rice thoroughly.
Step 8:
Serve hot, garnished with fresh chopped parsley.
Enjoy your hearty bowl of Turkey and Wild Rice Soup, packed with flavor and warmth!
