Ingredients
11
Time
1h 10m
Serves
8
Recipe by Tina Gravalos
Ingredients
11
Time
1h 10m
Serves
8
Holiday
Immune Boosting
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp (optional)
Butter
1/2 large
Onion
diced
2
Carrots
peeled and diced
2 stalks
Celery
diced
1 1/4 cups
Cremini Mushrooms
diced
2
Garlic Cloves
minced
4 cups
Chicken Bone Broth
1 cup
Wild Rice
2 cups
Water
2 cups
Shredded Turkey
1
In a large pot, on medium low heat, add the olive oil and butter (if using).
2
Add the onions and sauteé until they begin to soften, about 3-5 minutes.
3
Add the carrots, celery, sea salt, black pepper and sauteé until they begin to soften, another 3-5 minutes.
4
Add the mushrooms, garlic, 2-3 tablespoons of chicken broth and cook for a few more minutes.
5
Add the rest of the broth, wild rice and simmer for 30 minutes with the lid on slightly askew.
6
Add the turkey, 2 cups of water and cook for another 15-20 minutes or until the rice is cooked.
7
Taste and add more salt and pepper if needed.
8
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
9
Note: The turkey used in this recipe was seasoned with dried rosemary, thyme, parsley, basil, and garlic so I didn’t add any other spices. To reheat the soup, add water or more broth as some liquid will get absorbed.
10
Substitutions: You can use homemade turkey stock instead of chicken broth. You can use leftover roasted chicken instead of turkey.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
