Wild rice soup

Turkey Wild Rice Soup

This hearty soup might make you happy you didn’t eat up all your Thanksgiving turkey. The nutty taste of the wild rice is unique and special.

Over the years my family has enjoyed this soup (purchased from our local Minnesota grocery chain Byerly’s or homemade from their cookbook) at ordinary meals as well as special occasions. As a nod to her roots, my sister had it served as an appetizer at her elegant wedding in Boston.

This soup is good with cubed chicken or ham, or with no added meat.

Wild rice soup
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/2 cup uncooked wild rice
  • 4 tablespoons butter or coconut oil
  • 1 tablespoon minced onion
  • 1/2 cup white rice flour (or 1/2 cup arrowroot powder; see Note)
  • 3 1/2 cups chicken or turkey broth (Swanson’s Natural Goodness is gluten-free)
  • 1/3 cup grated carrot
  • 1 to 2 cups turkey, cooked and cut up
  • 1 teaspoon salt
  • 1 cup heavy cream, or 1 5.4-ounce can coconut cream
  • 2 tablespoons sherry (optional)
  • Optional garnish: Snipped parsley or chives
  1. Rinse wild rice thoroughly in a strainer under running water.
  2. In a medium saucepan, bring water, salt, and rice to a boil. Reduce heat to low and simmer, covered, checking after 30 minutes and then every 5 minutes or so. Rice is done when some of the kernels begin to puff open and some are still closed and a little chewy. Depending on the rice, this can take up to another 30 minutes. Drain and discard any excess water.
  3. In a large saucepan, melt the butter or coconut oil over medium low heat. Saute onion until tender, 1 to 2 minutes. Remove from heat and mix in rice flour a little at a time (if using arrowroot powder, see Note). Return to heat and cook, stirring, for about 1 minute. Gradually stir in broth and then add grated carrot.
  4. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue to stir until mixture thickens. Mix in rice and turkey, and add salt to taste. Blend in cream or coconut cream and optional sherry, and heat to serving temperature.
  5. Garnish, if desired, with parsley or chives.
Serving size: 12 ounces; Calories: 340; Fat: 18g; Saturated fat: 10g; Carbohydrates: 22g; Sugar: 1g; Sodium: 1032mg; Fiber: 1g; Protein: 20g; Cholesterol: 63mg.
In place of turkey, use 1 to 2 cups cooked and cut up chicken or 1/3 cup minced ham and 3 tablespoons chopped slivered almonds.

For paleo option, skip the step where you add the flour. Instead, shake arrowroot powder with 1/2 cup water in a covered pint jar until combined. Add to soup at the same time you add the broth.

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