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Creamy Turkey & Wild Rice Soup
Thanksgiving Leftovers-Lovers Heaven!
Got leftover turkey after Thanksgiving?!! Cook up a big pot of soup! I always double this because it’s Insanely delicious and even better the next day!
You can substitute chicken for the turkey in this recipe if that’s what you have on hand.
This recipe is way healthier than any classic creamy turkey and wild rice soup filled with heavy cream/sour cream that you may have had in the past.
Buttt…you won’t know it! This will be your new go-to.
➡️ Rachel’s Tips:
Quick-cooking wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions on the rice packaging when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just pre-cook conventional wild rice, and add it in along with the turkey.
Makes about 4 servings
Ingredients:
- 2 Tbsps coconut oil, avocado oil, or olive oil
- 3 cloves fresh garlic, minced
- 8 ounces mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 carrots, peeled and diced small
- 4 stalks celery, diced
- 1/2 tsp dried thyme
- 1 Tbsp gluten-free flour
- 4 cups turkey, OR chicken stock/broth
- 1 cup quick-cooking wild rice (see notes)
- 3-4 cups shredded, cooked Turkey meat
- 2 cups unsweetened coconut milk
- sea salt and freshly ground black pepper to taste (about 1/4 teaspoon each)
- 2 Tbsps chopped fresh parsley leaves
- 1 sprig fresh rosemary
Instructions:
Add oil to a large stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery, and thyme.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute.
Add stock/broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a low simmer. Cover pot and allow to cook for 5 minutes.
Stir in shredded turkey (or chicken), and then add coconut milk into the pot, rosemary, sea salt, and pepper to taste.
Simmer on medium-low heat for an additional 15-20 minutes, covered, stirring occasionally.
Serve warm, garnished with fresh parsley and rosemary, if desired.
Enjoy!
❤Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations 🙂
Clean Eating Creamy Turkey & Wild Rice Soup (Thanksgiving Leftovers-Lovers Heaven!)
Ingredients
- 2 Tbsps coconut oil, avocado oil, or olive oil
- 3 cloves fresh garlic, minced
- 8 ounces mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 carrots, peeled and diced small
- 4 stalks celery, diced
- 1/2 tsp dried thyme
- 1 Tbsp gluten-free flour
- 4 cups turkey, OR chicken stock/broth
- 1 cup quick-cooking wild rice (see notes)
- 3-4 cups shredded, cooked Turkey meat
- 2 cups unsweetened coconut milk
- sea salt and freshly ground black pepper to taste (about 1/4 teaspoon each)
- 2 Tbsps chopped fresh parsley leaves
- 1 sprig fresh rosemary
Instructions
- Add oil to a large stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery, and thyme.
- Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Add stock/broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a low simmer. Cover pot and allow to cook for 5 minutes.
- Stir in shredded turkey (or chicken), and then add coconut milk into the pot, rosemary, sea salt, and pepper to taste.
- Simmer on medium-low heat for an additional 15-20 minutes, covered, stirring occasionally.
- Serve warm, garnished with fresh parsley and rosemary, if desired.
Rice notes: Quick-cooking wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions on the rice packaging when selecting your rice—some brands labeled “quick” take about 30 minutes to cook. If you can't find the quick-cooking variety, just pre-cook conventional wild rice, and add it in along with the turkey.
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