Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage
This is the printer-friendly version of an older recipe that’s been removed from the blog, I am saving it here so anyone who liked the recipe can find it. Check out Instant Pot Turkey Rice Soup with Cabbage to see the updated version. And here is How to Make Turkey Stock if you’re making this soup when you have a turkey carcass left from Thanksgiving.
(Makes six servings; recipe created by Kalyn.)
- 1/2 cup wild rice, cooked in rice steamer for 60 minutes (will yield 1 1/2 cups cooked wild rice)
- 1 cup finely diced onion
- 1 cup finely diced celery
- 2-3 tsp. olive oil (or more, depending on your pan)
- 1 tsp. dried sage
- 6 cups turkey stock (can use chicken stock)
- 2 cups finely chopped cabbage
- 2 cups chopped cooked turkey (can use chicken)
- 1/4 – 1/2 cup finely chopped flat leaf parsley
- 1-2 T balsamic vinegar
- Heat olive oil in heavy dutch oven or soup pot, add onions, celery, and dried sage and cook for 5 minutes.
- Add turkey stock (or chicken stock) and cabbage and simmer covered about 30 minutes, or until the cabbage is well softened and even starting to disintegrate into the soup.
- Add chopped turkey, cooked wild rice, and chopped flat leaf parsley, turn down heat to lowest possible simmer, and cook uncovered about 20-30 minutes more.
- Stir in balsamic vinegar (start with 1 T, taste, and decide whether you want more.)
- Serve hot.