Turkey, Wild Rice, and Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 6 cups low-sodium chicken broth
• 1 cup wild rice blend
• 1 1/2 cups cooked turkey, shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups chopped kale
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, cooking until softened.
2. 2 Stir in garlic, thyme, and rosemary, sautéing for another minute.
3. 3 Add chicken broth and wild rice blend, bringing to a boil. Reduce heat, cover, and simmer for 30 minutes.
4. 4 Stir in shredded turkey, peas, and corn. Simmer for another 10 minutes.
5. 5 Add kale and cook until just wilted.
6. 6 Season with salt and pepper to taste. Serve hot.

Equipment

• Large pot

Variations

• Add a splash of lemon juice for brightness or a dash of hot sauce for heat.

Substitutions

• Substitute turkey with chicken or chickpeas for a vegan version.

Pairings

• Pairs well with a rustic loaf of sourdough and a simple green salad.

Nutrition

Tips

• For extra flavor, use homemade turkey broth if you have some on hand.
• Feel free to swap in other greens like spinach if kale isn't your jam.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

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

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ