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
Sweating of Vegetables
To sweat the vegetables, heat olive oil in a large enameled cast iron stovetop pan on medium heat.
Add onion, celery, and carrot; sprinkle salt over all vegetables.
Mix the vegetables with olive oil and cover the pan with a lid.
Reduce the heat to medium low and sweat for approximately 8-10 minutes or until the onion is transparent and the celery is softened.
The salt draws moisture from the vegetables, which is the desired result.
Turkey, Rice and Broth
Remove the lid of the pot and add chopped turkey and wild rice to the pot; pour turkey broth around turkey and wild rice.
Add fresh thyme sprigs to the pot.
Bring to a boil then reduce heat to allow the soup to simmer gently for approximately 25-30 minutes.
When tender, the carrots should pierce easily with a fork.
Complete and Serve
Using tongs, remove thyme stems and discard them because most of the leaves will have released into the soup during cooking.
Add more salt to taste and/or season with additional seasonings if desired.
The soup will store in the refrigerator for about 5 days and may be frozen for up to 6 months.
The soup will become thicker upon storage, so add additional turkey broth to the soup to thin it out as necessary when reheating!
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.
