Turkey Wild Rice Soup

by Brenda Langton, Tastemaker in Residence - from our Spoonriver Cookbook

photo by Kristine Leuze

photo by Kristine Leuze

Turkey and wild rice combine to make a hearty, flavorful soup. You can use leftover cooked turkey meat or buy a turkey breast or some thighs to make this soup. This soup could also be made with chicken. / / Serve s 6


2⁄3 cup wild rice

1 cup diced yellow onion

2 Tbsp olive oil

2 carrots, diced (1 cup)

1 1/2 stalks celery, diced (3/4 cup)

1/2 Tbsp minced garlic

1/2 tsp turmeric

1 tsp dried thyme

1/2 tsp salt


8 cups chicken stock or vegetable stock

2 cups diced raw turkey

1/4 cup chopped fresh parsley


Cook the wild rice following the directions on the package. The cooking time will vary depending on the type of rice. Roasted, or parched, wild rice will take about 20 minutes, while the darker, shiny unroasted rice will take up to 50 minutes.

Saute the onions in the olive oil for 3 to 4 minutes. Add the carrots, celery, garlic, turmeric, thyme, salt, and pepper. Continue cooking for another 5 minutes. Add the stock and turkey. (If you are using cooked turkey, add it later, with the rice.)

Simmer over medium heat until the vegetables and turkey are cooked, about 15 minutes. Add the cooked rice and parsley. Simmer for a few more minutes.