Ingredients (~8-10 servings)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped (~1 1/2 cups)
- 8 celery ribs, chopped
- 4 large carrots, peeled and diced
- 1 tablespoon fine sea salt
- 12 cups turkey bone broth
- 4 1/2 cups roasted turkey meat, chopped into 1/2-inch pieces
- 4 1/2 cups cooked wild rice
- 8 sprigs fresh thyme
Sweat the Vegetables
Warm the olive oil in a large enameled cast iron pot over medium heat. Add the onion, celery, and carrots, then sprinkle the salt over everything. Stir to coat the vegetables in oil and cover with a lid.
Turn the heat down to medium-low and let the vegetables sweat for ~8-10 minutes, or until the onions turn translucent and the celery softens. The salt pulls moisture from the vegetables, which is what you want here.
Add Turkey, Rice, and Broth
Uncover the pot and stir in the chopped turkey and wild rice. Pour in the turkey broth and drop the fresh thyme sprigs directly into the pot.
Bring to a simmer, then reduce heat to maintain a gentle simmer for ~25-30 minutes, or until the carrots are tender when pierced with a fork.
Finish and Serve
Using tongs, fish out the thyme stems and discard them – most of the leaves will have fallen off into the soup. Taste and adjust the seasoning with more salt if needed.
The soup keeps in the fridge for about 5 days or frozen for up to 6 months. It thickens as it sits, so add a splash of broth when reheating if needed.
Turkey and Wild Rice Soup
Ingredients
~8-10 servings
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion ~1 1/2 cups, finely chopped
- 8 celery ribs chopped
- 4 large carrots peeled and diced
- 1 tablespoon fine sea salt
- 12 cups turkey bone broth
- 4 1/2 cups roasted turkey meat chopped into 1/2-inch pieces
- 4 1/2 cups cooked wild rice
- 8 sprigs fresh thyme
Instructions
- Heat olive oil in large pot over medium heat.
- Add onion, celery, carrots, and salt. Cover and cook 8-10 minutes until vegetables soften.
- Stir in turkey and wild rice.
- Pour in turkey broth and add thyme sprigs.
- Simmer 25-30 minutes until carrots are tender.
- Remove thyme stems.
- Season to taste with additional salt.
