Wild Rice & Turkey Soup

A grounding, cozy bowl you can make with any poultry you have - leftover turkey, rotisserie chicken, shredded chicken breasts… whatever’s in the fridge

What you’ll need:
• 1.5 cups wild rice
• 4 cups good gelatinous broth (chicken or turkey)
• 1 onion, diced
• 2–3 carrots, diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• Thyme + rosemary
• 1 bay leaf
• Sea salt + black pepper
• 1–2 cups cooked beans (great northern, cannellini, anything creamy)
• Fresh parsley
• Lemon juice to finish

How to:
Sauté the onion, diced carrots, diced celery, and garlic in a little olive oil until soft and fragrant.
Add the wild rice, broth, herbs, bay leaf, salt, and pepper (I added the turkey here but you can wait & add at the end)

Bring it all to a simmer, cover, and cook for about 45–55 minutes, or until the wild rice is tender

You can stir in the shredded turkey early. I added it in with the rice so it cooks together and gets extra juicy and flavorful. (If you prefer you can wait until the end.)

Once the rice is done, remove the bay leaf + stir in your cooked beans.
Finish with lots of parsley and a bright squeeze of lemon.