Description
A hearty soup made with turkey, wild rice, and vegetables.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, (diced)
- 2 medium carrots, (peeled and diced)
- 1 medium yellow onion, (diced)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- Kosher salt, (as needed)
- ½ cup wild rice
- 1 pound shredded, (cooked turkey meat)
- 1 small bunch Tuscan kale, (ribs removed and roughly chopped)
- ¼ cup heavy cream
- ½ cup vegetable oil
- 4 cloves garlic, (thinly sliced)
Instructions
- Heat a large saucepan over medium heat, add the olive oil and heat through. Add the celery, carrots, and onions and sauté until the onion is tender, about 5 minutes.
- Add the flour and stir to combine. Let the roux cook, stirring constantly, for 1 minute until it’s a pale golden brown.
- Add the stock, stirring to combine. Season to taste with salt then add the rice. Simmer the soup on medium-low heat until the rice is tender and some of the grains have burst open, about 30 minutes.
- Stir in the shredded turkey and kale, simmering for an additional 10 minutes, until the kale has wilted. Stir in the heavy cream.
- Add the vegetable oil to a small saucepan and heat over medium-low heat. Add the sliced garlic and fry, stirring occasionally until the garlic is crisp, about 5 minutes.
- Ladle the soup into bowls and drizzle with the garlic oil just before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Use leftover turkey for an easy meal solution.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg