As the weather cools down and leaves turn to shades of gold and crimson, there’s nothing more comforting than a warm, hearty bowl of soup. This Autumn Wild Rice Soup with Turkey is a delightful dish that brings together wholesome ingredients, earthy flavors, and the perfect mix of textures. Whether you’re looking to use up leftover turkey from Thanksgiving or simply want a cozy meal for dinner, this soup has everything you need. Not only is it filling and satisfying, but it’s also dairy-free and packed with nutritious vegetables and wild rice.
Full Recipe:
Ingredients:
- 6 cloves of garlic
- 1 onion (any color)
- 2-3 stalks of celery
- 4-5 large carrots
- 1 8 oz. package of mushrooms (cremini, portobello, shiitake, or any variety you prefer)
- 4 Tbsp. olive oil (split for sautéing)
- ¾ tsp. kosher salt (split for seasoning)
- ½ tsp. black pepper (split for seasoning)
- 1 cup of wild rice
- 7 cups of low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 4 cups of leftover turkey or chicken (diced into chunks)
- 4-5 sprigs of fresh thyme (or ½ tsp. dried thyme)
- 1-2 sprigs of fresh rosemary (or ½ tsp. dried rosemary)
Step-by-Step Instructions
- Prepare the Vegetables: Start by mincing the garlic, onions, and celery. Wash and scrub the carrots, and peel them if desired. Slice the carrots into even-sized pieces. Wipe the mushrooms clean with a paper towel and slice them.
- Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the sliced mushrooms, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Sauté the mushrooms for about 10 minutes until they’re fragrant and have released their moisture. Remove them from the pot and set aside.
- Cook the Vegetables: In the same pot, add another 2 tablespoons of olive oil. Add the minced garlic, onions, and celery. Sauté for 3-4 minutes until fragrant. Then, add the sliced carrots, along with ¼ teaspoon each of kosher salt and black pepper, and sauté for another 5-6 minutes.
- Add the Wild Rice and Broth: Once the vegetables are softened, add 1 cup of wild rice to the pot and sauté for 1 minute. Then, pour in the 7 cups of low-sodium chicken broth, the remaining ¼ teaspoon of kosher salt, fresh thyme sprigs, and rosemary sprigs. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot and let it simmer for about 45 minutes, or until the wild rice is tender and the carrots are softened.
- Add the Turkey and Mushrooms: Once the rice is cooked, stir in 4 cups of diced leftover turkey or chicken, along with the sautéed mushrooms. Simmer for another 5 minutes to allow the flavors to meld.
- Final Touches: Remove the thyme and rosemary sprigs from the pot before serving. For extra freshness, garnish the soup with chopped parsley or fresh thyme.
What Makes Wild Rice Soup Special?
Wild rice is a unique grain that adds a distinct texture and flavor to any dish. Although called “rice,” wild rice is actually a grass seed harvested from aquatic grasses in shallow freshwater. Its firm texture and nutty flavor make it a perfect base for hearty soups. Originating from northern regions of the United States and Canada, wild rice is low in fat, gluten-free, and full of vitamins, minerals, and antioxidants. In this recipe, it pairs beautifully with mushrooms, carrots, celery, and leftover turkey.
While many wild rice soups are made creamy with dairy, this version is a broth-based soup, allowing the natural flavors of the ingredients to shine through. The soup is cooked in a Dutch oven, resulting in a robust, earthy flavor that’s perfect for the autumn months.
Why This Recipe is Perfect for Fall
Autumn is a season that calls for rich, warming flavors, and this soup delivers just that. It’s the kind of meal that warms you from the inside out, perfect after a long day or to serve as a hearty lunch. This soup is also a great way to use up leftover turkey from Thanksgiving, but it works equally well with chicken. The combination of mushrooms, carrots, celery, and herbs like rosemary and thyme give the soup a distinctly autumnal feel, while the wild rice provides a substantial base that makes it a complete meal.
This soup is also ideal for meal prepping. The recipe makes a large batch that can be divided into portions and frozen for up to three months, or kept in the fridge for up to four days. It’s a versatile dish that can be adjusted to suit various dietary preferences, making it a staple for fall meal planning.
Health Benefits of Wild Rice Soup
Unlike many cream-based soups, this Autumn Wild Rice Soup with Turkey is a light yet hearty dish. Wild rice itself is a powerhouse ingredient. Not only is it gluten-free, but it’s also high in protein and fiber, making it perfect for those looking for a nutritious meal. Here are some of the key benefits:
- High in Antioxidants: Wild rice contains a variety of antioxidants that help protect the body from oxidative stress.
- Rich in Fiber: The fiber in wild rice helps with digestion and can keep you feeling full longer.
- Low in Fat: This soup uses olive oil for sautéing, making it a healthy, low-fat option.
- Loaded with Vegetables: Mushrooms, carrots, celery, and garlic add a burst of vitamins and minerals, ensuring that every spoonful is packed with nutrition.
Nutritional Facts (per serving):
- Calories: 266 kcal
- Carbohydrates: 24g
- Protein: 19g
- Fat: 12g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 36mg
- Sodium: 332mg
- Potassium: 552mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 6117 IU
- Vitamin C: 5mg
- Calcium: 45mg
- Iron: 2mg
These values are approximate and will vary slightly depending on specific ingredients and portion sizes used in the recipe. For instance, using chicken instead of turkey, or adding cream, may affect the fat and calorie content.
Variations of the Recipe
- Vegetarian and Vegan Option: To make this soup vegetarian, simply omit the turkey or chicken and substitute vegetable broth for the chicken broth. The soup still retains a rich flavor with the mushrooms and herbs. You can also add more vegetables, like kale or Swiss chard, near the end of the cooking process.
- Creamy Wild Rice Soup: For those who prefer a creamier version, you can stir in ¾ cup of heavy cream or full-fat coconut milk near the end of cooking. This adds richness without overpowering the delicate flavors of the wild rice and vegetables.
- Adding Greens: To boost the nutritional value, feel free to add some leafy greens like spinach, kale, or Swiss chard. Simply stir them in during the last few minutes of cooking, and they’ll wilt beautifully into the soup.
Serving Suggestions
This Autumn Wild Rice Soup is filling on its own, but it pairs perfectly with warm crusty bread, biscuits, or cornbread. For a more substantial meal, serve it with a side salad or a grilled cheese sandwich. The earthy flavors of the wild rice, mushrooms, and herbs are a great match for a variety of sides, making this soup an ideal choice for fall gatherings or weeknight dinners.
How to Store and Freeze the Soup
This soup is a great candidate for meal prepping. It stores well in the fridge for 3-4 days, or you can freeze it for up to 3 months. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw the soup in the fridge overnight and reheat on the stovetop, adding extra water or broth if needed.
Conclusion:
Whether you’re looking to use up holiday leftovers or just want a nutritious, comforting meal, this Autumn Wild Rice Soup with Turkey is a perfect option. It’s easy to make, packed with flavor, and can be adapted to suit different tastes and dietary needs. With its rich, earthy flavors and healthy ingredients, this soup is sure to become a seasonal favorite!