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
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Prep Time 5 mins
Cook Time 1 hr
Serves 6
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
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.
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If you or your readers are looking for the most amazing wild rice, check out Honor the Earth and support the Ojibwe clans! https://www.honortheearthmerchandise.com/honorharvest/bulk-wildrice