Turkey Soup with Root Vegetables and Wild Rice

Leftover turkey often becomes the star ingredient in this hearty and flavorful soup. The roasted turkey imparts delicious caramelized flavors that pair perfectly with the nutty taste of wild rice. Carrots, parsnips, and celeriac add their sweet and earthy notes to create a well-rounded soup. Wild rice, native to North America, not only adds texture and taste but is also packed with B vitamins, zinc, phosphorus, and manganese. By soaking the wild rice in water with a touch of vinegar, we not only reduce its cooking time but also enhance its nutrient absorption by reducing food phytate.

This Turkey and Wild Rice Soup is a perfect way to enjoy the flavors of Thanksgiving or any roasted turkey leftovers. The combination of tender turkey, nutty wild rice, and hearty vegetables creates a satisfying and nutritious meal. The homemade Roasted Turkey Bone Broth further enhances the rich flavors of the soup. Serve it warm and savor the comforting taste of this delicious soup during chilly days or whenever you crave a wholesome bowl of goodness.

Let’s explore the recipe and learn how to make this comforting Turkey and Wild Rice Soup.

INGREDIENTS:

• 1 cup wild rice
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
• 1 yellow onion, diced
• 2 cloves garlic, finely chopped
• 3 carrots, diced
• 2 parsnips, diced
• 1 celeriac, diced
• 1 tablespoon fresh thyme leaves
• ½ teaspoon finely ground sea salt
• 2 cups chopped, cooked turkey
• 6 cups Roasted Turkey Bone Broth
• Freshly ground black pepper

INSTRUCTIONS:

Prepare the wild rice:

1. In a mixing bowl, pour the wild rice and cover it with warm water by 1 inch.
2. Stir in the apple cider vinegar and loosely cover the bowl with a kitchen towel.
3. Let the rice soak overnight, or for at least 8 to 24 hours.
4. Drain the rice, discarding the water.

Cook the soup:

1. Melt the butter in a heavy soup pot over medium heat.
2. Once the butter starts to foam and froth, reduce the heat to medium-low.
3. Add the diced onion, finely chopped garlic, diced carrots, diced parsnips, diced celeriac, and fresh thyme leaves to the pot.
4. Sprinkle the salt over the vegetables and cover the pot.
5. Allow the vegetables to sweat, undisturbed, until tender for about 10 minutes.

Add turkey and rice:

1. Give the vegetables a quick stir and then add the chopped cooked turkey and soaked wild rice to the pot.
2. Pour in the Roasted Turkey Bone Broth.
3. Simmer the soup, covered, until the wild rice is tender, approximately 45 minutes.

Season and serve:

1. Season the soup with salt and freshly ground black pepper according to taste.
2. Serve the warm and comforting Turkey and Wild Rice Soup.

PRO TIP:

For the best broth, stewing hens are recommended. While any whole chicken will work for making broth, using a stewing hen will yield superb results. While these hens are not suitable for roasting and frying, they are perfect for the soup pot. Their meat is tougher and more flavorful than that of chickens bred for meat production, and they also
accumulate a fair amount of rich yellow fat. As you simmer the hen, that fat renders, and will rise to the surface of any broth. Spoon this fat off and use it as a cooking fat; it has a delicious flavor and lovely texture owing to its high content of monounsaturated fat.