📝 About This Recipe
This soul-warming soup is the ultimate remedy for chilly evenings, transforming humble leftovers into a gourmet masterpiece. Featuring tender shards of roasted turkey simmered in a rich, aromatic broth enriched with nutty wild rice and bright lemon, it offers a sophisticated balance of earthy and citrusy notes. It is a timeless comfort dish that celebrates the deep, savory flavors of slow-cooked poultry and garden-fresh vegetables.
🥗 Ingredients
The Aromatics
- 2 tablespoons Unsalted Butter (or extra-virgin olive oil)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 2 large Celery Stalks (sliced into 1/4 inch crescents)
- 4 cloves Garlic (minced)
The Pot and Grains
- 8 cups Turkey or Chicken Stock (high-quality, low sodium)
- 1 cup Wild Rice Blend (rinsed well)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 2 pieces Bay Leaves (dried)
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 3 cups Cooked Turkey (shredded or cubed)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Heavy Cream (optional, for a velvety finish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have slightly softened.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or burn.
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4
Add the dried thyme, dried oregano, salt, and black pepper. Stir to coat the vegetables in the herbs to wake up the dried oils.
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5
Pour in the 8 cups of turkey stock and add the bay leaves. Increase the heat to medium-high and bring the liquid to a gentle boil.
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6
Once boiling, stir in the rinsed wild rice blend. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer.
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7
Allow the rice to cook for 35-40 minutes. Check a grain of rice; it should be tender but still have a slight 'pop' or chew.
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8
Gently fold in the shredded cooked turkey. Let it simmer uncovered for 5 minutes to allow the turkey to heat through and absorb the broth's flavor.
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9
If using heavy cream for a richer texture, stir it in now and let it warm through for 1-2 minutes.
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10
Remove the pot from the heat. Discard the bay leaves.
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11
Stir in the fresh lemon juice and chopped parsley. The acid from the lemon will brighten the entire dish and cut through the richness of the turkey.
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12
Taste and adjust seasoning with additional salt or pepper if needed. Ladle into warm bowls and serve immediately.
💡 Chef's Tips
Always rinse wild rice before cooking to remove any dusty residue and ensure a clean flavor. If the soup becomes too thick the next day (as rice continues to absorb liquid), simply splash in a little extra broth when reheating. For a deeper flavor profile, use homemade turkey stock made from the roasted carcass. If you don't have turkey, this recipe works perfectly with rotisserie chicken or even leftover roast pork. Avoid overcooking the rice; you want it to be tender but not mushy or 'blown out'.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or honey-butter cornbread. Pair with a crisp, dry white wine like a Sauvignon Blanc or an oaked Chardonnay. A simple side salad with a vinaigrette dressing provides a nice acidic contrast to the savory soup. Top with a few extra cracks of black pepper and a sprinkle of freshly grated Parmesan cheese for extra umami.