How to thicken turkey wild rice soup?

If the soup isn't getting as thick as you like, you have the option to add more arrowroot powder in small amounts at a time or make a thickening slurry, as noted in the recipe card.

Can you use other types of rice in turkey wild rice soup?

Yes, other rice options can be used but wild rice tends to keep the best consistency. A wild rice blend usually incorporates some brown rice or white rice and they tend to keep soaking up the broth.

Can I use chicken instead of turkey in wild rice soup?

Yes, feel free to use any leftover chicken, perfect poached chicken breasts , or even grab a rotisserie chicken from the grocery store.

Turkey Wild Rice Soup

Description

A delicious and flavorful Turkey Wild Rice Soup recipe that is the perfect bowl of cozy comfort food! Perfect for leftover Thanksgiving turkey!

Ingredients

Scale

4 tablespoons extra virgin olive oil, divided (sub avocado oil)
1 medium yellow onion, diced
2 teaspoons garlic, minced
4 celery stalks, sliced
3 medium carrots, sliced
3 1/2 tablespoons arrowroot powder
5 cups chicken broth (sub turkey broth)
1 can full fat coconut milk (fully mix before adding)
4 cups cooked turkey, cubed
1 bay leaf
1 pint of fresh mushrooms, sliced
2 (15oz) cans of wild rice
2 tablespoons fresh sage, minced
1 tablespoon fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon fresh lemon zest
1/2 teaspoon ground black pepper

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Instructions

Sauté: Add 2 tablespoons of oil to large dutch oven or saucepan and bring to medium-high heat. Add diced onion & 2 teaspoons garlic, move around the pot for 2-3 minutes. Add celery and carrots and sauté for 1-2 minutes. Add another tablespoon of oil and 3 1/2 tablespoons arrowroot powder. Stir to coat the vegetables.
Simmer: Slowly pour in the chicken broth, stirring as you go. Then gradually add the coconut milk, cooked turkey, & 1 bay leaf. Bring soup to a simmer.
Mushrooms: While soup is simmering, add the remaining tablespoon of olive oil to a separate fry pan and bring to medium high heat. Sauté mushrooms to soften and then add them to the soup pot.
Finish + Taste: Now add the wild rice, 2 tablespoons minced sage, 1 tablespoon fresh thyme, 1 1/2 teaspoons kosher salt, 1 teaspoon lemon zest, & 1/2 teaspoon black pepper. Stir to combine. Taste and add additional seasoning, as desired.
Serve: Ladle into individual bowls and enjoy immediately!

Notes

Simmer: we would recommend adding the wild rice 10 minutes before serving, that way the rice doesn’t soak up too much of the liquid.
Mushrooms: option to add the mushroom directly to the pot, but there is an extra added flavor that comes from sautéing them.
Thickening: for a thicker soup, ladle out 3 tablespoons of broth into a little bowl and add up to 1 tablespoon of arrowroot powder. Whisk that together until the powder is fully combined and then pour back in the soup, stirring as it thickens.
Storage: leftovers can be kept in an airtight container in the refrigerator for 5-7 days. Do not freeze.

Nutrition

Serving Size: 6oz
Calories: 460
Sugar: 4 g
Sodium: 838.4 mg
Fat: 15.4 g
Carbohydrates: 42.8 g
Protein: 39.1 g
Cholesterol: 105.8 mg