Turkey and Wild Rice Soup

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Turkey and Wild Rice Soup | Bites of Bri

I’m sure you’re running around like crazy prepping for Thursday. With family coming into town and crazy weather forecasted for tomorrow, I’m just trying to get everything together.

I had to post one last recipe for later this week once the holiday is over and you have tons of leftovers. Enjoy this soup with family or friends, before or after hitting the mall, whenever….

Start by adding the diced yellow onion to a large stockpot with a tablespoon of olive oil. After the onion has sautéed and is translucent, add the diced celery and carrots. Allow these to cook until tender.

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Add the minced garlic.

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Add 1/2 tsp of salt and the tsp of thyme.

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Add the rice. Stir to combine.

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Add the broth. Simmer until the rice is cooked. My rice blend took about 35 minutes. You can also use a precooked rice here, just adjust both the cook time and amount of broth you use.

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Simmer until the rice is cooked, then add the shredded turkey. Taste and see if it needs more salt. Depending on the preparation of your turkey and your broth, you may need to add another 1/2 tsp or so of salt. My broth was low sodium, so I added more salt to taste before serving.

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Enjoy this healthy, refreshing turkey soup as a way to use leftovers or any day of the year.

Turkey and Wild Rice Soup | Bites of Bri

Turkey and Wild Rice Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 large pot of soup (4-6 entree portions)

Enjoy this healthy, refreshing turkey soup as a way to use leftovers or any day of the year.

Ingredients

  • 1 large yellow onion, diced
  • 3-4 carrots (depending on size), diced
  • 4 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 3 cups turkey, shredded
  • 6 cups broth (either chicken or turkey)
  • 1 cup wild rice (I used a blend of wild rice. Use whatever you have on hand)

Instructions

  1. Start by adding the diced yellow onion to a large stockpot with a tablespoon of olive oil.
  2. After the onion has sauteed and is translucent, add the diced celery and carrots. Allow these to saute until tender.
  3. Add the minced garlic.
  4. Add 1/2 tsp of salt and the tsp of thyme.
  5. Add the rice and stir.
  6. Add the broth. Simmer until the rice is cooked. My rice blend took about 35 minutes. You can also use a precooked rice here, just adjust both the cook time and amount of broth you use.
  7. Simmer until the rice is cooked, then add the shredded turkey. Taste and see if it needs more salt. (Depending on the preparation of your turkey and your broth, you may need to add another 1/2 tsp or so of salt. My broth was low sodium, so I added more salt to taste before serving.)

Notes

Chicken and turkey are interchangeable in this recipe. This soup makes a great get-well meal for sick family and friends, new mothers, or anyone in need of meal.

http://bitesofbri.com/2013/11/turkey-and-wild-rice-soup/

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