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Turkey and Wild Rice Soup with Garlic Oil

I like the texture the wild rice adds paired alongside a mix of celery, carrots, onion and Tuscan kale.
Course Soup
Cuisine American
Keyword creamy, garlic, kale, turkey, wild rice
Prep Time 5 minutes
Cook Time 1 hour
Servings 6
Calories 608kcal

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.

Nutrition

Calories: 608kcal | Carbohydrates: 20g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 527mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4233IU | Vitamin C: 5mg | Calcium: 534mg | Iron: 1mg