Turkey Wild Rice Soup
Ingredients
- 2 Tablespoons olive oil
- 1 cup vidalia onion, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 1 clove garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 12 ounces leftover cooked turkey, shredded
- 2 bay leaves bay leaves
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 8 cups reduced sodium chicken broth
- 2 cups leftover wild rice
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and mushrooms and cook for another 3-5 minutes, until mushrooms are tender.
- Add chicken broth, turkey, sage, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
- Stir in leftover wild rice and heat through.
- Remove bay leaves before serving.
