Ground Turkey And Wild Rice Soup Recipes

TURKEY & WILD RICE SOUP WITH VEGETABLES

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have begun to release their liquid, about 6 minutes.
• Sprinkle flour over the vegetables; cook, stirring, until the vegetables are coated and beginning to brown, about 1 minute more. Add broth and water; cook, scraping up any browned bits, for 1 minute.
• Add wild rice and bring to a boil. Cover, reduce heat to maintain a simmer, and cook, stirring occasionally, for 40 minutes. Add green beans; cover and continue cooking until the beans are soft and the rice is tender, about 10 minutes more.
• Add turkey (or chicken), milk, lemon juice, and thyme. Cook, stirring, until warmed through.

TURKEY WILD RICE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

TURKEY AND WILD RICE SOUP

Steps:

• Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
• Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
• Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

CLASSIC TURKEY AND RICE SOUP

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

GROUND TURKEY SOUP WITH WHITE RICE

Steps:

• Combine ground turkey, onion, celery, and garlic in a large saucepan over medium heat. Saute until turkey is cooked through and browned, 5 to 7 minutes. Drain fat from the saucepan.
• Add chicken broth, fire-roasted tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Reduce heat to medium-low, cover, and cook for about 10 minutes.
• Stir in frozen vegetables and rice and simmer until vegetables are tender, about 10 minutes. Remove bay leaf and serve.

GROUND TURKEY AND WILD RICE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
• Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
• Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

TURKEY WILD RICE SOUP II

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

GROUND TURKEY AND RICE SOUP

Steps:

• Put oil in large pot. Saute onions and celery.
• Add chicken broth, spices and rice. Cover and cook 1 hour over medium flame.
• Meanwhile, brown turkey meat and add to the soup mixture.
• Season with salt and pepper.

GROUND TURKEY AND RICE SOUP

Steps:

• Chop up all vegetables.
• Saute ground turkey in the pot sprayed with Pam.
• Spice turkey with season salt, pepper, cumin, garlic, and a little chili powder. Begin to brown.
• Add vegetables and saute for 2 - 3 minutes.
• Add can of green chiles and saute another 2 - 3 minutes.
• Add 4 cups of chicken stock and 4 cups of water, and bouillon, and bring to a boil.
• Once boiling, add rice.
• Add a little more seasonings if desired.
• Bring back to a boil, and then simmer for approximately 20 minutes or until the rice is tender.
• Remove from heat and enjoy!