Description
This comforting and nutrient-dense soup is a one-pot wonder perfect for chilly evenings. It features earthy wild rice, tender turkey, chickpeas for added creaminess, and a vibrant blend of vegetables. Enhanced with anti-inflammatory turmeric and a brightness from fresh lemon, this wholesome dish is an excellent way to use leftovers or create a healthy meal from scratch. It is simple, soul-warming, and designed for busy home cooks who value quality nutrition.
Ingredients
2 tablespoons olive oil
1 pound turkey tenderloin or breast (or 2-3 cups cooked leftover meat)
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
3/4 cup wild rice, thoroughly rinsed and drained
1 can chickpeas, rinsed and drained
1 lemon, quartered and seeded
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon ground black pepper
6 cups chicken or vegetable broth
3 cups fresh baby spinach
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
If using raw turkey, add it to the pot and cook until browned; if using leftover meat, set aside.
Add minced garlic, turmeric, and thyme, stirring for 1 minute until fragrant.
Stir in the wild rice, chickpeas, salt, pepper, and broth.
Bring the soup to a boil, then reduce heat to low and simmer, covered, for 45 minutes or until rice is tender.
If using cooked leftover meat, add it now and simmer until heated through.
Stir in the fresh spinach until wilted.
Remove from heat, remove lemon quarters, and serve hot.
Notes
Ensure rice is well-rinsed to remove excess starch. Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; add a splash of broth when reheating to reach desired consistency.