Turkey and Wild Rice Soup
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- 3 tbsp salted butter
- 2 + 1/2 cup white onion, diced (approx. 1 large onion)
- 1 + 1/3 cup celery, diced (approx. 3 stalks)
- 1 + 1/2 cup carrots, diced (approx. 1 bunch skinny carrots)
- 2 + 1/3 cups mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tsp fresh thyme leaves
- 1/4 cup all-purpose flour
- salt and pepper, to taste
- 8 cups low sodium chicken stock
- 1 lb shredded leftover truLOCAL chicken or turkey (or raw chicken thighs or turkey breasts)
- 1 cup wild rice (dry)
- 1 + 1/2 cup whole milk
- zest of 1 lemon
1. Heat a large stockpot or Dutch oven on medium heat and melt the butter. Add onion, celery, and carrots and sauté until softened, approximately 3 to 5 minutes. Add the mushrooms, garlic, and thyme and sauté for another 1 to 2 minutes.
2. Add the flour and salt and pepper, and cook, stirring constantly, until the flour starts to brown. Add the chicken stock slowly, whisking to combine the cooked flour with the broth. Bring the pot to a boil and add the wild rice. If using raw chicken thighs or turkey breasts, add them to the pot now. Reduce to a simmer and cook, uncovered for 20 to 30 minutes.
3. If using raw chicken or turkey, remove it from the pot and shred it apart before adding back to the pot. If using leftover turkey, add it to the pot now. Check whether the rice is softened – if it is not ready, continue to simmer for a few minutes until it is.
4. Add the milk and lemon zest. Bring to a boil and cook, stirring constantly, until the milk starts to thicken and is well incorporated, approximately 3 to 5 minutes. Taste the soup and add more salt and pepper to taste. Scoop into bowls, top with additional fresh thyme leaves, and enjoy!