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Turkey and Wild Rice Soup

Teresa Ambra
This fantastic soup will knock your socks off! It's filled with turkey cutlets, wild rice, carrots, green beans, carrots, mushrooms and leeks. Your family will find this soup the perfect comfort food for the cold, dreary days of winter. It's hearty, filling and so satisfying. Gluten free.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Course Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 273 kcal

Ingredients
  

  • 48 oz. turkey broth
  • 1 large sweet onion chopped
  • 1 leek green top removed, sliced
  • 2 ribs celery diced
  • 1 cup frozen whole green beans
  • 2 cups carrots sliced thinly
  • 1 cup frozen green peas
  • 2 cups turkey cooked and diced
  • 1 4-oz. can sliced mushrooms drained
  • 1 cup wild rice (or 1/2 cup brown rice plus 1/2 cup wild rice)
  • 1/2 tsp. marjoram
  • 1/2 tsp. thyme
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. black pepper
  • 1 tsp. sea salt
  • 1 1/2 tsp. parsley
  • 1 1/2 tsp. chives
  • 2 cloves garlic finely minced
  • 1 pint heavy whipping cream or half-and-half (16-ounces)
  • 1/4 cup gluten free flour
  • water as needed

Instructions
 

  • Pour 32 ounces turkey broth into a large Dutch oven.
  • Add onion, leek, celery, carrots and garlic.
  • Bring mixture to a simmer over medium heat.
  • Cook until carrots are fork tender, about 8-10 minutes.
  • Add green beans, peas, turkey, mushrooms, rice and seasonings.
  • Stir in one pint (16-ounces) remaining turkey broth.
  • Cook over low heat about 20-30 minutes, or until rice is cooked thoroughly.
  • Turn heat to low.
  • Stir in whipping cream.
  • Combine gluten free flour in a bowl with enough water to make a thin paste.
  • Whisk until no lumps remain.
  • Add flour paste into Dutch oven to thicken soup.
  • Heat through about 5-10 minutes.
  • Ladle into bowls and garnish with parsley, fresh thyme or marjoram, and/or chives.

Notes

NOTE: I boiled off turkey tenderloins in the crockpot the day before. It yielded 2 cups turkey and about 1 ½ to 2 quarts of turkey broth.
NOTE: Texture in soup is a personal preference issue. If you want a thinner soup, omit the flour/water paste mixture. You can also add more cream or milk.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 273kcalCarbohydrates: 19gProtein: 13gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 77mgSodium: 734mgPotassium: 268mgFiber: 3gSugar: 6gVitamin A: 3600IUVitamin C: 11.6mgCalcium: 100mgIron: 1.8mg
Keyword carrots, gluten free, mushrooms, rice, soup, turkey
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