Quick and Easy Turkey (or Chicken) Wild Rice Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

The perfect soup on a cold Winter Day!  My favorite cozy Turkey or Chicken and wild rice soup recipe is made with the most delicious creamy broth, a generous helping of veggies and greens, plus the classic chicken and wild rice that we all love!

 

Quick and Easy Turkey (or Chicken) Wild Rice Soup

2 tablespoons butter or olive oil

1 small white or yellow onion, peeled and diced

2 medium carrots, diced

2 celery stalks, diced

6 cloves garlic, minced

1/4 cup all-purpose flour

6 cups chicken stock

1-pound boneless leftover turkey 

8 ounces baby bella mushrooms, diced

1 cup cooked wild rice

1 tablespoon finely-chopped fresh rosemary

2 bay leaves

1 cup whole milk

1 cup heavy cream

Salt and pepper to taste

 

Cook the rice and fluff with a fork.  Set aside for later.

 

 

 

 

 

 

 

 

 

 

 

 

Sauté the veggies.  Melt butter or oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally.  Add in the flour and sauté for 1 more minute, stirring frequently.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the next round of ingredients.  Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth.  Add the turkey or chicken, mushrooms, wild rice, rosemary, bay leaves and stir to combine.

 

 

 

 

 

 

 

 

 

 

 

Simmer.  Let the soup continue cooking until it reaches a simmer.  Then reduce heat to medium-low to maintain the simmer, cover, and cook for 20-30 minutes or until the chicken is tender. Be sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the chicken and use tongs to carefully transfer the chicken breasts to a clean plate.  Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining ingredients.  Stir in the cream and milk and allow to thicken.  Add the rice and stir until combined.

 

 

 

 

 

 

 

 

Season.  Remove and discard the bay leaves.  Taste and season the soup with however much salt and black pepper you think it needs.

Serve.  Serve warm and enjoy!