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.
Ingredients
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
Instructions
- Heat a large pot over medium heat and add the garlic infused olive oil.
- Add the carrots, celery, chives, salt and pepper. Allow to cook and soften for about 5 minutes.
- 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.
- 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
