Turkey (or Chicken) with Wild Rice Soup
Dinner, Soup | Servings: 6-8
Prep time: 15 min | Cook time: 40 min | Total time: 55 min
- 6-8 oz. long-grain and wild rice mix (like Uncle Ben’s)*
- 1 tbsp. olive oil
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 red or yellow bell pepper, chopped
- 4 garlic cloves, minced
- 8 oz. mushrooms, halved (I omitted these)
- 1/4 cup flour
- 1/2 tsp. dried tarragon
- 2 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
- 2 cups water
- 1/4 cup dry sherry
- 4 cups (2 cans) fat-free, less-sodium chicken broth**
- 1 (12 oz.) can fat-free or regular evaporated milk
- 3 cups shredded roasted turkey or chicken
- 1/2 tsp. salt, or to taste
- 1/4 tsp. pepper, or to taste
* I think some boxes of wild rice come in 6 oz., but I have a big box of it and I make a 1/2 cup serving which is 8 oz. Also, this recipe is referring to a box mix of Uncle Ben’s (or a comparable brand) that comes pre-seasoned. You can use plain wild rice instead but it will be a bit blander, so I would recommend increasing the salt and pepper as well as adding in some other spices like garlic and onion powder and anything else you enjoy, like paprika, etc.
** Use your own turkey or chicken stock if you can! My turkey stock was a bit overpowering (and greasy), so I used 2 cups turkey stock plus 2 cups water.
- Start cooking rice according to package directions. I subbed some of the water for turkey stock to give the rice even more flavor.
- Meanwhile, heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, pepper, garlic and mushrooms. Sauté for 6 minutes or until onion is tender.
- Add the flour, tarragon, and thyme into the onion mixture. Cook for 1 minute, stirring frequently.
- Pour in the water, sherry, broth, and evaporated milk; bring to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick.
- Add in cooked rice, turkey or chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated. Taste and adjust seasoning as necessary.
Note: You can make this ahead of time and reheat but don’t add the rice until you are ready to eat since it will absorb a lot of the liquid. If you have leftovers, you can still reheat it the next day, just add in a bit more water or broth.