Introduction
There’s something truly magical about a steaming bowl of homemade soup, isn’t there? It’s like a warm hug on a chilly day, a taste of comfort and tradition all rolled into one. This Turkey and Wild Rice Soup with Garlic Oil is one of those recipes that just feels like coming home. It’s surprisingly easy to whip up, perfect for a weeknight dinner, and the little touch of homemade garlic oil takes it from delicious to absolutely divine. You’ll be reaching for this recipe again and again, I promise!
Why You’ll Love This Recipe
- Fast: We’re talking about a hearty, satisfying meal ready in about an hour.
- Easy: Simple steps that even a beginner cook can master.
- Giftable: Portion this soup into cute jars for a thoughtful handmade gift!
- Crowd-pleasing: Everyone from picky eaters to seasoned foodies will adore this comforting bowl.
Ingredients
For the Soup:
- 2 tablespoons extra-virgin olive oil: Our base for sautéing those delicious veggies.
- 2 stalks celery, diced: For that classic aromatic flavor.
- 2 medium carrots, peeled and diced: Sweetness and vibrant color.
- 1 medium yellow onion, diced: The foundation of so many great soups!
- 2 tablespoons all-purpose flour: This is our little secret to a beautifully thickened soup.
- 4 cups chicken broth: The heart of our flavorful broth. Low sodium is great if you prefer to control the saltiness.
- Kosher salt, to taste: Because every good soup needs just the right amount of salt.
- ½ cup wild rice: The star of the show! It adds a wonderful texture and nutty flavor.
- 1 pound shredded, cooked turkey meat: Leftover turkey from a holiday feast? Perfect! Rotisserie chicken works wonderfully too.
- 1 small bunch Tuscan kale, ribs removed and roughly chopped: Tuscan kale (also known as Lacinato or dinosaur kale) is my favorite for its tender texture once cooked.
- ¼ cup heavy cream: Just a splash to add a touch of richness and make it extra silky.
For the Garlic Oil:
- ½ cup vegetable oil: A neutral oil is best here to let the garlic shine.
- 4 cloves garlic, thinly sliced: Get ready for some serious garlic aroma!
How to Make It
Let’s get cooking! This soup comes together in a few easy stages, and the results are so worth it.
Step 1: Prepare the Garlic Oil
First things first, let’s make that magical garlic oil. It’s super simple and adds a gourmet touch. Grab a small saucepan and combine your vegetable oil with the thinly sliced garlic. Place it over low heat and let it simmer gently. You want the garlic to turn a beautiful golden brown and get nice and crisp, but not burnt. This usually takes about 10 to 15 minutes. Keep a close eye on it! Once it’s golden, carefully remove it from the heat. Let it cool for a bit, then strain the oil into a small bowl or jar, discarding the garlic chips (or saving them for a crunchy topping on another dish!). Set this fragrant oil aside – it’s going to be the perfect finishing touch.
Step 2: Sauté Vegetables
Now, let’s build some flavor in our soup pot! Heat your extra-virgin olive oil in a large pot or a trusty Dutch oven over medium heat. Toss in your diced celery, carrots, and onion. Cook them until they start to soften and smell amazing, usually about 8 to 10 minutes. Stir them occasionally so they don’t stick. This is where all those wonderful aromatics begin to release their deliciousness.
Step 3: Make the Roux
Time for a little thickening magic! Sprinkle the all-purpose flour evenly over your softened vegetables. Stir everything together really well, making sure the flour coats the veggies. Let this cook for just a minute or two, stirring constantly. You’re looking for the flour to get lightly toasted – it helps get rid of that raw flour taste and deepens the flavor.
Step 4: Add Broth and Rice
Now we’ll introduce the liquid. Gradually whisk in your chicken broth, pouring it in slowly while whisking constantly. This helps prevent any lumps from forming, giving you a smooth base. Once the broth is all incorporated, add your wild rice and season with kosher salt to your liking. Remember, you can always add more salt later, so start with a good pinch!
Step 5: Simmer
Bring your soup to a gentle boil, then immediately reduce the heat to low. Pop a lid on your pot and let it simmer away for about 30 to 40 minutes. You want the wild rice to become nice and tender. This is the perfect time to relax with a cup of tea or catch up on your favorite show.
Step 6: Add Turkey and Kale
Once the rice is tender, stir in your shredded cooked turkey meat and the chopped Tuscan kale. Let it cook for another 5 to 7 minutes, or until the kale has wilted beautifully into the soup. The turkey adds that wonderful hearty element, and the kale brings in some lovely green goodness.
Step 7: Finish with Cream
For that final touch of creamy indulgence, stir in your heavy cream. Heat it through gently, but be careful not to let the soup boil after adding the cream, as it can sometimes curdle. Just a nice warm-through is all you need!
Step 8: Serve
And there you have it! Ladle your steaming, comforting soup into bowls. Now for the pièce de résistance – a generous drizzle of that homemade garlic oil you prepared. It adds such a fantastic layer of flavor and a beautiful finish. Enjoy every warm, delicious spoonful!
Substitutions & Additions
This soup is wonderfully versatile! Don’t be afraid to make it your own:
- Turkey: If you don’t have leftover turkey, shredded rotisserie chicken is a fantastic shortcut. For a vegetarian option, swap the turkey for cooked white beans or chickpeas.
- Rice: While wild rice is traditional and amazing, you can also use a blend of wild rice and brown rice, or even just brown rice if that’s what you have on hand.
- Greens: Spinach is a quick-wilting alternative to kale. Just stir it in at the very end until wilted.
- Broth: Vegetable broth can be used for a lighter flavor, or even chicken or turkey stock if you have homemade on hand.
- Additions: Feel free to toss in some diced potatoes along with the carrots and celery, or add a pinch of dried thyme or rosemary for extra herbal notes. A squeeze of lemon juice at the end can brighten things up beautifully!
Tips for Success
- Don’t Rush the Garlic Oil: Low and slow is the key to perfectly crisp, golden garlic without burning it. Burnt garlic turns bitter!
- Taste and Adjust Salt: Broth can vary in saltiness, and your turkey might be seasoned. Always taste your soup before serving and add more salt if needed.
- Prep Ahead: You can dice all your vegetables (onion, carrots, celery) a day in advance and store them in an airtight container in the fridge. The garlic oil can also be made ahead of time.
- For Thicker Soup: If you prefer a thicker soup, you can add an extra tablespoon of flour to the vegetables or mash a portion of the cooked rice against the side of the pot before adding the cream.
How to Store It
This soup is a fantastic make-ahead meal! Once cooled completely, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making it even tastier the next day! Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it seems too thick.
FAQs
Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It should keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as usual.
How do I make the garlic oil crispy without burning?
The trick is very low heat and patience! Keep the oil and garlic on the lowest possible setting on your stovetop. Stir occasionally and watch carefully. As soon as the garlic turns golden and crisp, remove it from the heat immediately. It will continue to cook slightly in the hot oil.
Can I use raw turkey instead of cooked?
You can, but it will add significantly to your cooking time. If using raw turkey, you would brown diced raw turkey pieces after sautéing the vegetables, then drain any excess fat before proceeding with the flour and broth. For this recipe’s ease and speed, using pre-cooked turkey is highly recommended.