• Maidstone Harvest

Turkey and Wild Rice Soup


'Tis the season for turkey leftovers! We love the combination of rice with turkey, and both appear frequently in our family meal planning. I created this simple recipe to incorporate these two favorite foods. This is a good soup to pack for school lunches, or enjoy at home on a crisp fall afternoon with a wedge of crusty eighteen-grain bread.

 

TURKEY AND WILD RICE SOUP



Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 3 leeks, white and light green parts only, well washed and coarsely chopped

  • 2 carrots, peeled and coarsely chopped

  • 1 stalk celery, coarsely chopped

  • 3 garlic cloves, minced

  • 2 pounds boneless skinless turkey thighs (about 3 thighs)

  • 2 quarts (8 cups) low-sodium chicken broth, homemade or store-bought

  • 1 1/4 cups cooked wild rice (see Tip below)

  • 2 tablespoons low-sodium soy sauce

  • 3 tablespoons finely chopped fresh-flat leaf parsley

  • Kosher salt and freshly ground black pepper

Preparation


Place a large, heavy soup pot or Dutch oven over medium heat and add the oil. Add the leeks and cook, stirring occasionally, until tender but not browned (about 5-7 minutes). Stir in the carrots, celery, and garlic and cook, stirring, for 1 minute more.


Add the turkey thighs and broth and bring to a boil. Reduce the heat to low and summer until the turkey thighs are firm and cooked through with no pink remaining in the center (about 1 hour). Lift the turkey from the pot and, when cool enough to handle, use two forks to shred the meat into bit-size pieces. Return the meat to the soup pot.


Stir in wild rice, soy sauce, and parsley and simmer for 5 minutes more.


Season with salt and pepper to taste. Ladle the soup into warm bowls and serve.



Tip: Wild rice is easy to cook but takes quite a long time- usually 45 minutes.

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