Easy Turkey and Rice Soup
Good Afternoon Everyone!
It’s Friday!! Yay!! Are you as excited for the weekend as I am? Around here we have been having the sniffles as of late. The skies opened up and the cold weather and rain finally hit our area. Needless to say, when dark, dreary weather hits, you can find me in the kitchen whipping out my soup pot. I love soup. There is nothing better then a hot bowl of soup when you’re feeling crummy, am I right? Whether that is the savory, salty taste of a big bowl of pho… or the hearty, yet light taste of chicken soup… or maybe you give this turkey and rice soup a try!
I had leftover slow-cooked turkey in the freezer, complete with broth. I had been meaning to turn it into a soup, I just wasn’t sure when. Then when the common cold did the rounds in our house I said, “Yup, it’s time” and off I went to whip up this soup. If you have a rice cooker, this soup can be made that much faster, but if you don’t there’s no need to fret. When it comes to cooking rice just remember this easy ratio: for every 1 cup of rice, add 1.5 cups of water. That’s it! Cook until it’s soft and tender, or use a rice cooker (like I did) and let it do all of the work for you.
This soup is creamy, flavorful, and “sticks to your ribs”. I added my four favorite dried herbs: parsley, sage, rosemary, and thyme, to give it a big boost of flavor, but feel free to keep it simple and just add salt and black pepper. Lastly, if you enjoy this soup, be sure to save it for post-Thanksgiving leftover turkey recipes to cook again! I hope you all have a very, wonderful weekend. There will lots of exciting things to come as Halloween approaches and the start of November begins next week!! So stay tuned and keep on cooking everyone! 🙂
Yields: 8 servings
- 2/3 cup uncooked wild rice
- 2 cups water
- 6 tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/3 cup all-purpose flour
- 4 cups turkey broth
- 1/3 cup shredded carrot
- 2 cups chopped cooked turkey
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup chopped slivered almonds
- 1/2 teaspoon lemon juice
- 3/4 cup half-and-half cream
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.