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 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!
- 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
- ½ teaspoon rubbed sage
- 5 cups 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
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 to 10 minutes.