Turkey Wild Rice Soup | Amy Roloff's Little Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut up 3-4 carrots into rough chop, depending on size.

Chop 1 leek and add it to the carrots.

Chop 2-3 celery stalks and add them to the mix.

Roughly chop 1/2 an onion and add it to the vegetables.

Measure out 1 1/4 cups of wild rice and set aside.

Chop mushrooms and set aside.

Roughly chop 3-4 cloves of garlic, adding more if desired.

Add about 1 tablespoon of thyme and some minced sage leaves to the mixture.

Add a little bit of chopped fresh rosemary, approximately 1/4 teaspoon.

Chop leftover turkey breast meat into chunks or shred it.

Heat a large pot over medium heat and add the chopped vegetables, sautéing until they have a little bit of bite.

Add the wild rice and enough water or broth to cover the ingredients.

Bring to a boil, then reduce heat to low and let simmer for about an hour, until the wild rice is tender.

Let the soup sit for a few minutes to meld the flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens