Ingredients

1 tablespoon olive oil

1 cup diced sweet onion

¾ cup sliced (peeled) carrot

¾ cup sliced cremini (baby bella) mushrooms

½ cup diced celery

2 teaspoons minced garlic

32 ounces turkey broth

¾ cup wild rice blend, rinsed per package instructions

2 teaspoons dried parsley

1¾ teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon dried sage

1 bay leaf

⅛ teaspoon kosher salt

1 tablespoon cornstarch

1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk)

2 cups cubed turkey breast

Salt to taste (if needed)

Optional for garnish: minced fresh Italian (flat leaf) parsley

Instructions

Step 1: Heat olive oil over medium heat in a large soup pot or dutch oven.

Step 2: Add diced onion, sliced carrots, mushrooms, celery, and minced garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Avoid browning.

Step 3: Pour in turkey broth and add the rinsed wild rice blend, dried parsley, thyme, black pepper, dried sage, bay leaf, and kosher salt. Cover and bring to a simmer. Continue to cook covered, stirring occasionally and adjusting heat as needed, until the rice is tender. This usually takes about 45 minutes but check your rice package for exact timing.

Step 4: In a medium bowl, whisk the cornstarch into the evaporated fat-free milk until smooth. Stir this mixture into the soup along with the cubed turkey breast.

Step 5: Bring the soup back to a boil and cook for about 5 minutes. This will thicken the soup and heat the turkey through. The soup will thicken more as it cools.

Step 6: Taste the soup and adjust seasoning with salt if needed. Remove the bay leaf before serving. Garnish with fresh minced parsley if you like.

Tips & Variations

For a chicken twist, swap the turkey broth and meat with chicken broth and chopped chicken.

Prepare vegetables and turkey up to a day ahead to save time when cooking.

This soup reheats well and freezes nicely for later meals.

Check the rice blend package to ensure it’s gluten free if you have dietary restrictions.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating. The soup may thicken after refrigeration—add a splash of broth or water when reheating if needed.

FAQs

Can I use white rice instead of wild rice blend?

Yes, you can substitute white rice, but keep in mind that cooking times may be shorter and the flavor will be milder. Adjust the cooking time accordingly to avoid overcooked rice.

Is it necessary to use evaporated milk?

Evaporated fat-free milk adds creaminess without extra fat. Avoid using sweetened condensed milk, as it will make the soup too sweet. If you prefer, you can substitute with regular milk or a plant-based milk, but the texture may vary slightly.

Dinner

Turkey Rice Soup Recipe

Introduction