Looking for a way to use up those Thanksgiving leftovers? This Wild Rice Soup is the perfect way to use up any leftover turkey. It takes a bit of time to simmer on the stove, but I find that I enjoy prepping a large and delicious salad or spending a few extra moments with my family in the time the soup is simmering. I hope you enjoy!

Wild Rice Soup Tips

• This soup can easily be made with shredded chicken or turkey. For a meatless option, try adding drained and rinsed chickpeas at the end.
• To prep ahead for this recipe, you can chop the onion, carrots, celery and garlic ahead of time so that all you have to do is dump the ingredients in your soup pot the day you want to cook Wild Rice Soup.
• While I’m not a huge leftover lover, this soup does taste delicious in the days after it is initially cooked.
• You could easily freeze this soup for use at a later date.
• The tamari in this soup may seem a bit out of place, but it gives the soup a great savory depth of flavor. A little goes a long way here!

Wild Rice Soup Nutrition

• This recipe is naturally gluten free, dairy free and probably low FODMAP.
• The celery in this recipe does contain FODMAPs but 1/3 of a stalk is considered a moderate amount of FODMAPs, and each serving of this soup contains less than that amount.
• Wild rice is a whole grain that contains fiber, plant-based protein, and several vitamins and minerals.
• Wild rice is technically not a rice or related to rice at all. It is technically an aquatic grass that grows in shallow fresh water marshes.
• Wild rice has not been lab tested for FODMAP content, so we are unsure if it is truly low FODMAP. That being said, wild rice is gluten free and may be tolerated by individuals following a low FODMAP diet. Because it has not been tested it’s important to pay attention to how you feel when consuming this food if completing a low FODMAP elimination diet.
• This soup will last in the refrigerator for three to five days and it can stay frozen for two to three months.

Turkey or Chicken Wild Rice Soup

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• Author: Tara Deal Rochford
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Wild Rice Soup is perfect with chicken, turkey or chickpeas for a meatless option. We plan on making this soup in the days after Thanksgiving, as it’s also a great way to use up Thanksgiving Turkey leftovers.

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Ingredients

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1 tablespoon  garlic infused olive oil

3 large carrots, diced

2 celery stalks, diced

¼ cup dried chives

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon rubbed sage

5 cups broth, I like FODY foods vegetable soup base or this homemade vegetable broth

1 teaspoon tamari

1 cup wild rice, uncooked

2–3 cups shredded chicken or turkey OR one 14 oz can chickpeas, drained and rinsed

1 cup water

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Instructions

1. Heat a large pot over medium heat and add the garlic infused olive oil. 
2. Add the carrots, celery, chives, salt and pepper. Allow to cook and soften for about 5 minutes. 
3. Add the thyme, parsley, sage, broth, tamari, and wild rice. Bring to a boil, then cover and reduce the heat to low. Allow to simmer for 30 minutes. 
4. Add the turkey, chicken or chickpeas and cup of water and allow to simmer uncovered for 5-10 minutes.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University app. 

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: soup
• Method: stove top
• Cuisine: american

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 234.2
• Sugar: 3.3 g
• Sodium: 1430.7 mg
• Fat: 5.1 g
• Saturated Fat: 1.2 g
• Carbohydrates: 25.g
• Fiber: 2.9 g
• Protein: 22.3 g