Turkey Wild Rice Soup
Phase 1 | Serves 4 | Prep time: 25 minutes | Total time: 1 hour 5 minutes
- 6 cups chicken broth, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced small
- 3 medium carrots, diced small
- 1/2 bell pepper, diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Sea salt and fresh black pepper
- 1 1/3 cups uncooked wild rice (or brown and wild rice blend)
- 1 large sweet potato, peeled and diced small
- 2 cups water
- 1 pound (about 2 cups) cooked turkey breast, cubed small
- 1 tablespoon fresh parsley, chopped
- Heat a wide soup pot over medium heat.
- Add 1/4 cup of the broth, onion, garlic, celery, carrots, bell pepper, bay leaf, thyme, ¼ teaspoon salt and 1/8 teaspoon black pepper. Cook, often stirring, about 7 minutes or until the veggies start to soften.
- Stir in the rice and cook 2 minutes.
- Stir in the sweet potato, and cook 2 more minutes.
- Stir in the rest of the chicken broth, the water, turkey, and parsley plus 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Turn the heat up slightly and bring to a boil, turn the heat down and cover. Simmer 40 to 50 minutes, often stirring, until the rice is cooked. Taste and season as needed with more salt and pepper or spices. Add more water or broth if needed — the rice might soak up some of it.
- Remove the bay leaf before serving.