Turkey Wild Rice Soup

Posted by on Nov 21, 2012 in Christmas, Fall, Holiday, Main Dishes, Seasonal, Soups, Thanksgiving | 2 comments

… Making Thanksgiving Leftovers That Don’t Taste Like “Leftovers”!

Turkey Wild Rice Soup GFDF
When you’ve got that extra turkey taking up space in your fridge, and you’ve eaten about as many turkey sandwiches and repeat Thanksgiving leftover dinners as you can handle (even as good as it was the first time), it’s time to whip up an easy soup. This gluten-free, dairy-free Turkey Wild Rice Soup recipe can be made for a soul-warming lunch meal, or as a great dinner side dish to pair with a green salad or grilled cheese panini (if you’re not dairy-free, of course). If you have stock from cooking down the turkey carcass, this makes the soup have a more robust turkey flavor and the beautiful golden color, but using purchased stock or broth works just as deliciously. And if you have any extra cooked rice, maybe from making our Thanksgiving Wild Rice Stuffing with Mushrooms and Pecans, it works great in this soup, and eliminates one more cooking step. I love the tooth the rice brings to this soup, and the “sweetness” of the red onion and carrots, as they play against the stronger flavors of the seasoned turkey. I cooked this recipe in my cast iron Dutch oven, but I’m thinking you could make this recipe in a slow cooker, and let it simmer to deliciousness, while you’re out taking advantage of those wee early morning sales on Black Friday. Just a thought:-D


No Dairy Bug No Gluten BugPrep time: about 10 minutes

Cooking time: 30 minutes or so, or longer if you use a slow cooker

Rest time: just enough so you don’t burn your tongue

Serves: 8-10



2 Tablespoons extra virgin olive oil

1/2 large red onion, peeled and finely chopped

1 clove garlic, peeled and minced

2 large carrots, peeled and diced

1 1/2 cups (about 3 medium stalks) celery, dinced

6 cups turkey or chicken stock, OR 3 cups water and 3 cups stock

3 cups cooked turkey, chopped

2 cups cooked wild rice1

1/4 teaspoon white or black pepper

1/8 teaspoon celery salt (or celery seed if the salt level is already good)

1/4 teaspoon dried, rubbed sage – McCormick’s herbs and spices are gluten free

1/8 teaspoon poultry seasoning

salt and pepper, to taste



In a large soup pot, over medium heat, add the oil, onion, garlic, carrots, and celery. Sauté about five minutes, or until vegetables begin to soften and onion becomes a bit translucent.

Add stock and bring to a boil. Reduce to simmer.

Add turkey, rice, pepper, celery salt, sage, and poultry seasoning. Let simmer about 20 minutes to blend flavors.

Serve and relax, as another meal prep crisis is averted!

1If you need to cook your rice, combine 1 1/2 cups water or broth to 1 cup wild rice in a sauce pot. Add a pinch of salt, if using water, and a tablespoon of margarine. Stir. Bring to a boil, reduce heat to the lowest setting, cover the pot with a piece of foil, then with a tight-fitting lid. Cook for 15-30 minutes, depending on the type of wild rice you’re using. See manufacturer’s directions. This can cook during the time you’re preparing the rest of the soup and shouldn’t add any extra cooking time if you begin this step first.

Turkey Wild Rice Soup GFDF close
What’s your favorite way to use your Thanksgiving leftovers? Are you creative? How about Turkey, stuffing, sweet potato sandwiches?

Safe food is a journey … Thrive!™


  1. I made this with the leftover turkey carcass and I was so incredibly impressed with the flavor. It didn’t taste like turkey, but more like chicken. I substituted leaks for the red onion. My husband said too much rice, but I disagree. I cooked the homemade stock down quite a bit to get a more robust flavor. Loved. Thank you!

    • Oh yay! So glad you loved it. I especially like your mention that your husband thought there was too much rice … mine says that every time too. I love the thicker, almost stew like, quality the rice adds. Thanks so much for sharing your thoughts!

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