Thanksgiving is our favorite time of the year. The warmth and aroma of Mom’s home cooking brings back countless memories. Every smell and flavor is an experience. We talk, laugh, and savor an incredibly simple, home cooked meal and time with people we so dearly love.
This healthy, warm and unbelievably flavorful recipe has been a timeless favorite for us. The rich flavors are some of the best we’ve ever experienced in a soup; every spoonful transports us back to simple times when Mom would make this for dinner with fresh artisan bread on a cold, winter evening.
Perhaps one of the reasons this is such a simple, elegant soup is due to the fact it’s SO easy to make! There is no better way to unwind after a long day with the people you love than around a soup bursting full of rich flavor. It also freezes so make extra and warm it up when you’re in a rush! You can find the entire recipe at the bottom of this post.
Start by dicing the onion & celery and shredding the carrots.
Melt butter in the dutch oven. Once fully melted, add the vegetables and stir until tender over medium heat.
Stir in the flour until blended. Gradually pour in the broth and bring to boil; whisking constantly. Stir until thickened.
Add in the remaining ingredients. Reduce heat and simmer for 20 minutes, stirring occasionally.
This is a thick, hearty soup so it never hurts to have some extra chicken broth on hand. It’s great for reheating too – in fact, sometimes we find the flavors are even better the day after making it! It (can) get a little too thick after a few days, but adding some broth when reheating takes care of that.
That’s all she wrote! We serve this with fresh Artisan Bread right out of the oven – (more on that soon.)
Turkey Wild Rice Soup (yields 6 servings)
Prep time: 15 minutes | Cook time: 30 minutes
- ½ cup butter
- 2 carrots, finely shredded
- 2 celery ribs, finely chopped
- 1 med. onion, chopped
- ½ cup flour
- 4 cups turkey or chicken broth
- 2 cups cooked wild rice
- 2 cups half & half
- 2 cups cubed (or shredded), cooked turkey or chicken
- 1 tsp. dried parsley
- ½ tsp. salt
- ¼ tsp. pepper
- In a dutch oven, heat butter over med-high heat. Add vegetables; cook and stir until tender.
- Stir in flour until blended, cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened.
- Stir in the remaining ingredients. Reduce heat; simmer for 20 minutes. stirring occasionally
Ben & Miranda