Turkey and Wild Rice Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1/2 cup wild rice, rinsed
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 pound cooked turkey, shredded
• 1 cup frozen peas
• Salt to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add wild rice, chicken broth, water, diced tomatoes, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 40 minutes.
4. 4 Stir in shredded turkey and frozen peas. Simmer for another 5 minutes until peas are heated through.
5. 5 Season with salt to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add a splash of apple cider vinegar for tang.
• Include diced potatoes for extra heartiness.

Substitutions

• Substitute turkey with chicken or use vegetable broth for a vegan version.
• Replace wild rice with brown rice if preferred.

Pairings

• Warm crusty bread
• A crisp fall salad

Nutrition

Tips

• For added flavor, sauté the vegetables until they begin to caramelize.
• Use homemade turkey stock for a richer taste.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a fresh green salad.

FAQ