Description

Hearty & Gluten-Free Turkey & Wild Rice Soup

Name: Turkey & Wild Rice Soup (Hearty & Gluten-Free)
Ingredients: 2 tbsp olive oil or butter; 1 small onion, diced; 2 garlic cloves, minced; 2 cups mushrooms, sliced; 1 cup uncooked wild rice blend (GF certified); 6 cups turkey or chicken broth (GF); 2 cups cooked turkey, shredded or diced; 1 tsp dried thyme (or 1 tbsp fresh); Salt & pepper, to taste; ½ cup heavy cream or full-fat coconut milk (optional, for creaminess); Diced carrots, celery, spinach, or kale; Fresh parsley or chives for topping; Olive oil drizzle or extra black pepper

Comforting, creamy, and naturally gluten-free. Serves 6.

Ingredients

Scale

Soup Base:

2 tbsp olive oil or butter
1 small onion, diced
2 garlic cloves, minced
2 cups mushrooms, sliced
1 cup uncooked wild rice blend (GF certified)
6 cups turkey or chicken broth (GF)
2 cups cooked turkey, shredded or diced
1 tsp dried thyme (or 1 tbsp fresh)
Salt & pepper, to taste
½ cup heavy cream or full-fat coconut milk (optional, for creaminess)

Optional Add-Ins & Garnishes:

Diced carrots, celery, spinach, or kale
Fresh parsley or chives for topping
Olive oil drizzle or extra black pepper

Instructions

Sauté Aromatics: In a large pot, heat olive oil/butter over medium heat. Add onion, cook 4–5 min until soft. Add garlic, cook 1 min.
Cook Mushrooms: Add mushrooms and thyme. Let sit 1 min, then stir occasionally until golden and moisture released (~6–8 min).
Add Rice & Broth: Stir in wild rice to toast slightly. Pour in broth, scraping pot bottom to release flavorful bits. Bring to a boil.
Simmer: Reduce heat, cover, and simmer 40–45 min until rice is tender.
Add Turkey & Cream: Stir in cooked turkey; heat 5–10 min. Remove from heat, stir in cream or coconut milk. Season to taste.
Serve: Ladle into bowls. Garnish with parsley, chives, or a drizzle of olive oil. Optional: gluten-free bread or crackers on the side.

Notes

Veggie Boost: Add diced carrots, celery, or leafy greens.
Chicken Substitute: Rotisserie chicken works year-round.
Dairy-Free Creaminess: Use full-fat coconut milk or blend some soup to thicken naturally.
Herb Swaps: Tarragon, rosemary, or a bay leaf for different flavors.
Slow Cooker: Sauté aromatics first, then add rice, broth, and thyme; cook LOW 6–7 hrs or HIGH 3–4 hrs. Stir in turkey and cream last.
Instant Pot Shortcut: Sauté onions/mushrooms, add rice & broth, cook high pressure 25 min, natural release 10 min, then stir in turkey & cream.

Nutrition

Calories: 330 Cal
Carbohydrates: 25g
Fiber: 3g
Protein: 20g