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In a large soup pot, heat the olive oil over medium-high heat then add the turkey and cook until browned and cooked through, about 5 to 7 minutes.
Remove the turkey from the pot. Reduce the heat to medium and melt the butter. Add the onions, carrots, celery and garlic. Cook until the onion is translucent and soft; about 3 minutes.
Add flour and mix well. Slowly stir in the half and half, wild rice and chicken broth. Add the bay leaf.
Bring to a boil then reduce the heat to medium-low, and cover. Cook until rice is cooked; about 30 to 45 minutes. The time depends on the rice you use, it's best to check the package for instructions.
Remove the bay leaf from the soup and season with salt and pepper to taste then add the poultry seasoning and the fresh herbs. Add the turkey back to the pot and cook for another 5 minutes.
Garnish with parsley and serve.