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Turkey and Wild Rice Soup | Can't Stay Out of the Kitchen | this fantastic #soup is the perfect comfort food for the cold, dreary nights of winter. It will warm you up and put a smile on your face! #Turkey #TurkeySoup #TurkeyandWildRiceSoup #greenbeans #carrots #peas #WildRice #GlutenFree #mushrooms #Fall #FallSoupRecipe #GlutenFreeSoup #GlutenFreeTurkeySoup

Turkey and Wild Rice Soup

Teresa Ambra
This fantastic soup will knock your socks off! It's filled with turkey cutlets, wild rice, carrots, green beans, carrots, mushrooms and leeks. Your family will find this soup the perfect comfort food for the cold, dreary days of winter. It's hearty, filling and so satisfying. Gluten free.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 340 kcal

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

NOTE: I boiled off turkey tenderloins in the crockpot the day before. It yielded 2 cups turkey and about 1 ½ to 2 quarts of turkey broth.
 
NOTE: Texture in soup is a personal preference issue. If you want a thinner soup, omit the flour/water paste mixture. You can also add more cream or milk.
 
NOTE: You can also use regular flour in this recipe if you don't need to keep it gluten free.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 340kcalCarbohydrates: 27gProtein: 19gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 86mgSodium: 766mgPotassium: 445mgFiber: 5gSugar: 7gVitamin A: 5906IUVitamin C: 18mgCalcium: 102mgIron: 2mg
Keyword carrots, gluten free, mushrooms, rice, soup, turkey
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