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Wild Rice Soup #ThanksgivingLeftovers #Thanksgiving #FallSoup #HealthySoup

Turkey or Chicken Wild Rice Soup

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


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.



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

23 cups shredded chicken or turkey OR one 14 oz can chickpeas, drained and rinsed

1 cup water


  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.


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


  • 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

Keywords: wild rice soup, fall soup, chicken soup