Turkey and Wild Rice Soup
Gluten Free Living – 2016
Turkey and Wild Rice Soup is awesome. This gluten free soup can be made with leftover turkey and homemade turkey broth. Or use turkey cutlets that you cook off in the crockpot. It also has wild rice, all kinds of veggies, heavy whipping cream, and lots of delicious herbs and seasonings. I made up a batch of this soup after Christmas. I was trying to use up some leftover turkey, turkey broth, carrots and green beans. All I can say is it turned out fantastic.
Follow Me On Instagram!
The first time I made this recipe I used Korean black rice. I’ve also used regular rice in combination with wild rice. I also made this gluten free by using a gluten free flour to thicken the soup, instead of regular flour. I added peas, celery, leeks, garlic, onions and mushrooms. For the seasonings, I included marjoram. It’s one of my favorite herbs for soups and casseroles. I also added thyme, poultry seasoning, parsley and chives for additional flavor.
This soup served two purposes. First, I was able to use up a lot of holiday leftovers without them going to waste. I also ended up giving this soup along with some bread and cookies as a meal to friends who needed a meal. That’s always a double blessing. This is one incredibly delicious soup. The seasonings cause this soup to explode with a very satisfying and comforting flavor. On top of that, Turkey and Wild Rice Soup is very hearty and a wonderful soup to make on cold, winter nights when you want something to brighten your day.
If you enjoy soups as your comfort food of choice, give Turkey and Wild Rice Soup a try. It’s gluten free and made with primarily healthy, clean-eating ingredients. If you don’t have turkey on hand, feel free to make this with chicken, too. Go ahead and take the plunge. Give this soup and try and see how many of your family members come back for seconds. 🙂
I initially posted this recipe in February 2016. The only rice I had on had was Korean black rice. Unfortunately, it colored the soup a brownish-lavendar type color. While the soup still tasted wonderfully, it was unappealing in pictures. I recently remade the soup (January 2019) for our Friday night care group. Without exception, everyone loved it. This time I made sure to use a rice that wouldn’t color the soup a weird color. 🙂 Other than that, I pretty much kept the recipe the same because it was so good the first time.
The main thing I did differently was to cook this on top of the stove instead of in the crockpot. I also cooked off turkey cutlets in the crockpot the day before. That way, I had turkey and turkey broth on hand when it was time to make the recipe. This soup is wonderful comfort food during the cold, dreary days of winter. Every bite will warm you up and put a smile on your face. 🙂
Turkey and Wild Rice Soup is incredibly delectable.
This is a great soup to serve company because it makes a lot. I used gluten free bread as dippers for the soup.
Making up a batch of Turkey and Wild Rice Soup is a great way to use up leftovers from Thanksgiving or Christmas. Any other time of the year, use turkey cutlets you cook off in your crockpot.
Here’s what I did.
I used these ingredients.
Pour 32-ounces of turkey broth into a Dutch oven. Add onions, leek, celery, carrots and garlic.
Bring mixture to a simmer over medium heat. Cover and cook 8-10 minutes or until carrots are fork tender.
Add green beans, peas, turkey, mushrooms and rice.
Stir in one pint (16-ounces) remaining turkey broth.
Add seasonings. Cover and cook on low heat 20-30 minutes until rice is cooked thoroughly.
Turn heat to low. Add heavy whipping cream.
Stir well to combine.
Combine gluten free flour with water and whisk to combine.
Add flour mixture to Dutch oven and stir to combine.
Garnish with fresh thyme and chives, if desired.
This soup is rich and thick and wonderfully tasty.
Serve individual servings of Turkey and Wild Rice Soup with your favorite bread.
Turkey and Wild Rice Soup is gluten free and chocked full of veggies and seasonings.
Here’s the recipe.
TURKEY AND WILD RICE SOUP
(My own concoction)
Turkey and Wild Rice Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 whisk
- 1 soup ladle
Ingredients
- 48 oz. turkey broth (or substitute chicken broth)
- 1 large sweet onion chopped
- 1 leek green top removed, sliced
- 2 ribs celery diced
- 1 cup whole green beans frozen
- 2 cups carrots sliced thinly
- 1 cup green peas frozen
- 2 cups turkey cooked and diced
- 4 oz. can mushrooms sliced and drained
- 1 cup wild rice (or 1/2 cup brown rice plus 1/2 cup wild rice)
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 1/2 tsp. poultry seasoning
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 1 1/2 tsp. dried parsley
- 1 1/2 tsp. dried chives
- 2 cloves garlic finely minced
- 1 pint heavy whipping cream or half-and-half (16-ounces)
- 1/4 cup gluten free flour or you can use regular flour
- water as needed
Instructions
- Pour 32 ounces turkey broth into a large Dutch oven.
- Add onion, leek, celery, carrots and garlic.
- Bring mixture to a simmer over medium heat.
- Cook until carrots are fork tender, about 8-10 minutes.
- Add green beans, peas, turkey, mushrooms, rice and seasonings.
- Stir in one pint (16-ounces) remaining turkey broth.
- Cook over low heat about 20-30 minutes, or until rice is cooked thoroughly.
- Turn heat to low.
- Stir in whipping cream.
- Combine gluten free flour in a bowl with enough water to make a thin paste.
- Whisk until no lumps remain.
- Add flour paste into Dutch oven to thicken soup.
- Heat through about 5-10 minutes.
- Ladle into bowls and garnish with parsley, fresh thyme or marjoram, and/or chives.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 quart turkey broth
- 1 quart turkey giblet broth
- 1 large sweet onion, chopped
- 1 leek, green top removed, sliced
- 2 ribs celery, diced, include leaves if in good shape
- 1 cup green beans, cut in one-two inch pieces
- 2 cups crinkle-cut carrots
- 1 cup green peas
- 4 cups diced turkey
- 2 4-oz. cans sliced mushrooms, drained, or 8-oz. fresh sliced mushrooms
- 1 cup black rice or wild rice
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. poultry seasoning
- ¾ tsp. black pepper
- 1 ½ tsp. salt
- 1 tbsp. parsley
- 1 tbsp. chives
- 1 tsp. minced garlic from a jar or 4 small cloves garlic, minced
- 1 cup heavy whipping cream
- 1 cup Pamela’s gluten free baking and pancake mix
- water
- Place turkey and giblet broth in a large 6-7-quart crockpot.
- Add onion, leek, celery plus leaves, green beans, carrots, peas, turkey, mushrooms, black rice, garlic and seasonings and cook on low about 5 hours or 2-3 hours on high.
- Check with fork to see if veggies are fork tender and rice is cooked through.
- Stir in whipping cream.
- Combine gluten free flour in a bowl with enough water to make a thin paste.
- Whisk until no lumps remain.
- Add flour paste into crockpot to thicken soup.
- Heat through about 5-10 minutes.
- Ladle into bowls and garnish with parsley, fresh thyme or marjoram, and/or chives.
Every bite of Turkey and Wild Rice Soup will have you salivating.
This is a great soup to dunk bread or cornbread in. If you need to keep your meal gluten free, make sure you use gluten free bread or cornbread.
You may also enjoy these delicious recipes!
Baked Turkey and Rice with Black Beans
Turkey and Wild Rice Soup
Equipment
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 whisk
- 1 soup ladle
Ingredients
- 48 oz. turkey broth (or substitute chicken broth)
- 1 large sweet onion chopped
- 1 leek green top removed, sliced
- 2 ribs celery diced
- 1 cup whole green beans frozen
- 2 cups carrots sliced thinly
- 1 cup green peas frozen
- 2 cups turkey cooked and diced
- 4 oz. can mushrooms sliced and drained
- 1 cup wild rice (or 1/2 cup brown rice plus 1/2 cup wild rice)
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 1/2 tsp. poultry seasoning
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 1 1/2 tsp. dried parsley
- 1 1/2 tsp. dried chives
- 2 cloves garlic finely minced
- 1 pint heavy whipping cream or half-and-half (16-ounces)
- 1/4 cup gluten free flour or you can use regular flour
- water as needed
Instructions
- Pour 32 ounces turkey broth into a large Dutch oven.
- Add onion, leek, celery, carrots and garlic.
- Bring mixture to a simmer over medium heat.
- Cook until carrots are fork tender, about 8-10 minutes.
- Add green beans, peas, turkey, mushrooms, rice and seasonings.
- Stir in one pint (16-ounces) remaining turkey broth.
- Cook over low heat about 20-30 minutes, or until rice is cooked thoroughly.
- Turn heat to low.
- Stir in whipping cream.
- Combine gluten free flour in a bowl with enough water to make a thin paste.
- Whisk until no lumps remain.
- Add flour paste into Dutch oven to thicken soup.
- Heat through about 5-10 minutes.
- Ladle into bowls and garnish with parsley, fresh thyme or marjoram, and/or chives.
2 Comments
M&M Cheesecake Brownies – Can't Stay Out of the Kitchen
February 29, 2016 at 9:41 am
[…] so hopefully I have enough stuff to pass out for the next couple of months. I find it easy to make soups, muffins and breads and stash them in my freezer, too, then when someone is moving, sick, having a […]
Scalloped Turkey – Can't Stay Out of the Kitchen
February 12, 2016 at 12:03 pm
[…] use leftover turkey too, such as in Homemade Turkey and Dumplings, Homemade Turkey Potpie, Slow Cooker Turkey and Wild Rice Soup, Panera Bread’s Harvest Turkey Salad with Cherry Vinaigrette and Baked Turkey and Rice with […]