Once there is any hint of cooler fall temperatures, I start craving soup (this explains why there are several soups on our fall menu!). A few weeks ago I began looking for a recipe for a creamy chicken or turkey soup, but I had trouble finding an easy one that didn’t call for canned cream of mushroom soup. I decided to try one of the recipes I found but to substitute cream and sour cream for the mushroom soup. The result was quite excellent!
Ingredients
- 1 pound ground turkey
- 1 teaspoon Italian seasoning
- 2 teaspoons chopped garlic
- 4 cups chicken broth
- 1 1/2 cups water
- 1 large onion, chopped
- 1 celery rib, chopped
- 2 carrots, chopped
- 2-4 mushrooms, chopped
- 3/4 cup uncooked wild rice
- Dash of salt & pepper
- ½ cup cream
- ½ cup sour cream
Directions
Place the turkey, garlic, and Italian seasoning in a Dutch oven or large pot.
Cook over medium heat until the meat is no longer pink. Add the chicken broth, water, onion, celery, carrots, mushrooms, rice, salt, and pepper.
Bring the soup to a boil. Once boiling, cover it and reduce the heat to low. Simmer for 35 minutes. Stir in the cream and sour cream. Cover and simmer for 10 minutes. Yield: 5 servings.
Notes
We love the flavor and velvety smoothness of this soup! My husband prefers soups that have lots of broth and I prefer cream soups, so this recipe gives us the best of both worlds—it is creamy, but it’s not super thick. My husband mentioned (and I agree) that the soup would also be great with chicken or with turkey that’s not ground.
The ingredients for this dish cost $9.26, which is $1.85 per serving (this price includes everything but the Italian seasoning, garlic, salt, and pepper, which are staples in my house). Give this a try next time you’re looking for a warm, comforting meal!
What soups are you eager to eat this fall?
Shared on the following link-ups:
Weekend Potluck, Frugal Days, Sustainable Ways, WholeHearted Home, Domestically Divine Tuesday, Essential Fridays & T.G.I.F.
Looks delicious
Thanks! We enjoyed the flavor quite a bit.
Sounds delicious! I am sure I will be trying it with leftover turkey.
It would be a great way to use leftover turkey!
I love the change of seasons and the joy and comfort we get from the different pleasures that come with them. This soup looks fab!
Thanks for sharing at Essential Fridays.
Blessings
Mel from Essential Thing Devotions
That looks wonderful!
We have tried the dried version, I’m excited to make if fresh.
I’m going to make it in the crockpot and put the rice in last.
Especially since we have 4lbs of leftover turkey in the freezer.
Thank you for posting this.
Hi Jay,
We made some last Friday with turkey leftovers and it was fabulous!
I haven’t tried it in the slow cooker, but I’m glad you’re giving it a try. Let us know how it turns out.
I love wild rice…this soup sounds wonderful. I love thick creamy soups too. Thanks so much for sharing with us at Weekend Potluck…and for linking back to the party too. Hope you enjoy a great weekend.
It is quite tasty! In fact, it has been one of our favorites this winter.
I enjoy seeing all of the recipes at the link-up. Thanks for hosting it!