Turkey and Wild Rice Soup with Garlic Oil
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
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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