Easy & Cozy Turkey and Wild Rice Soup
This comforting and nutrient-dense soup is the perfect winter meal. Featuring tender turkey, nutty wild rice, chickpeas, and a bright touch of lemon, this rustic dish brings warmth to your table. It is a simple, aromatic, and wholesome soup that feels like a big hug in a bowl, perfect for busy weeknights or a cozy weekend lunch.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Dairy-Free
Ingredients
2 tablespoons olive oil
1 pound turkey tenderloin or breast, cut into bite-size pieces
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
3/4 cup wild rice, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained
1 lemon, quartered and seeded
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
6 cups chicken or vegetable broth
Instructions
Heat olive oil in a large heavy pot or Dutch oven over medium heat.
Add the turkey pieces and sauté until browned on all sides; remove and set aside.
Add onion, carrots, and celery to the pot; sauté for 5 minutes until softened.
Stir in the garlic, turmeric, and thyme, cooking for 1 minute until fragrant.
Return the turkey to the pot and add the wild rice, chickpeas, salt, pepper, and broth.
Bring to a boil, then reduce heat to low and cover.
Simmer for 30-35 minutes until the wild rice is tender.
Add the lemon quarters during the last 10 minutes of cooking to infuse flavor.
Remove the lemon quarters before serving.
Notes
You can easily swap the turkey for rotisserie chicken. Store leftovers in an airtight container for up to 3 days in the refrigerator. The wild rice will continue to absorb liquid as it sits, so add a splash of extra broth when reheating if needed.