Nov 12, 2020

Turkey and Wild Rice Soup with Garlic Oil

Prep Time: 5 mins
Cook Time: 1 hr
This comforting soup is a great way to repurpose leftover Thanksgiving turkey into something new in this twist on classic chicken and rice soup.

It gives a break from the traditional Thanksgiving flavors while creating a new delicious meal with the leftover meat. Shredded chicken can easily be substituted for the turkey in a pinch. I like the texture the wild rice adds paired alongside a mix of celery, carrots, onion and Tuscan kale.

Wild rice is nutty with a firm texture; it’s not actually rice, it’s a semi-aquatic grass with edible grain. I fry up some thinly sliced garlic in vegetable oil to drizzle over the top for a flavor punch and additional crispy texture.

Turkey and Wild Rice Soup with Garlic Oil-11.jpg

Turkey and Wild Rice Soup with Garlic Oil

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Prep Time 5 mins
Cook Time 1 hr
Serves 6

Ingredients:

For the soup:

  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 medium yellow onion, diced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • Kosher salt, as needed
  • ½ cup wild rice
  • 1 pound shredded, cooked turkey meat
  • 1 small bunch Tuscan kale, ribs removed and roughly chopped
  • ¼ cup heavy cream

For the garlic oil:

  • ½ cup vegetable oil
  • 4 cloves garlic, thinly sliced

Instructions:

For the soup:

  • Heat a large saucepan over medium heat, add the olive oil and heat through. Add the celery, carrots and onions and sauté until the onion is tender, about 5 minutes.
  • Add the flour and stir to combine. Let the roux cook, stirring constantly, for 1 minute until it’s a pale golden brown. Add the stock, stirring to combine. Season to taste with salt then add the rice. Simmer the soup on medium-low heat until the rice is tender and some of the grains have burst open, about 30 minutes.
  • Stir in the shredded turkey and kale, simmering for an additional 10 minutes, until the kale has wilted. Stir in the heavy cream.

For the garlic oil:

  • Add the vegetable oil to a small saucepan and heat over medium-low heat. Add the sliced garlic and fry, stirring occasionally until the garlic is crisp, about 5 minutes.

For serving:

  • Ladle the soup into bowls and drizzle with the garlic oil just before serving.

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