Turkey, Cranberry, and Wild Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup wild rice, rinsed
• 1 cup diced cooked turkey
• 1/2 cup cranberries, fresh or frozen
• 2 tablespoons cranberry sauce
• Salt and pepper to taste
• Fresh parsley 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, thyme, and sage, cooking for another minute.
3. 3 Add broth, water, and wild rice. Bring to a boil, then reduce to a simmer and cook until rice is tender.
4. 4 Stir in turkey, cranberries, and cranberry sauce. Simmer until cranberries begin to plump.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add diced sweet potatoes for extra sweetness and texture.
• For a vegan version, use vegetable broth and omit the turkey.

Substitutions

• Substitute wild rice with brown rice if needed, increasing cook time by 15 minutes.
• Replace turkey with chickpeas for a vegetarian option.

Pairings

• Pairs well with a crisp autumn salad or roasted root vegetables.

Nutrition

Tips

• For a richer flavor, use homemade turkey stock if available.
• If cranberries are too tart, add a touch of honey or maple syrup.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread or a side of buttered cornbread.

FAQ