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Super Simple Turkey & Wild Rice Soup

By July 10, 2013food, gluten free, recipes

turkey & wild rice soup

In my continued efforts to eat better and cook more, I managed to throw together this soup last week with some turkey tenderloins and a few other ingredients I already had on hand. I know it’s hot as sh*t outside, but it’s freezing in my house and my office. Plus, this was so easy to make, and I had a bunch left over, which I froze in single-serving containers for future lazy lunches. =)

1 medium to large Vidalia onion, chopped
8 oz. baby carrots (about half a small bag), cut in half
2 turkey tenderloins (about 1 lb.), cut into 1-inch cubes
64 oz. all natural chicken broth (2 cartons)
1 cup water
1 cup organic wild rice (I used the 365 Everyday Value Organic Wild Rice Blend Basmati & Wild Rice from Whole Foods)
Onion powder
Garlic powder
Sea salt
Black pepper
Parsley (for garnishing)
Parmesan cheese (optional)

1. In a large stock pot, combine onion, carrots, chicken broth and water. Bring to a boil over high heat.

2. Season turkey by sprinkling with onion powder, garlic powder, salt and pepper. Add to boiling broth.

3. Bring broth back to a boil, then let simmer for about 20 minutes.

4. Bring broth back to a boil. Add 1 cup wild rice. Let simmer 30-35 minutes.

5. Garnish with parsley and Parmesan cheese.

P.S. This recipe is gluten-free!

Join the discussion 2 Comments

  • Nicole says:

    This looks dee-lish!!!! Plus, I’m thinking ahead about meals I can prepare before Baby arrives. I’m thinking our freezer will look like we’re Doomsday Preppers. LOL

  • Natasha says:

    This looks delicious! I love soup in the Winter…and actually it was so cold here a couple days ago I ended up making soup to keep warm!

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