Fall gluten-free soup

Turkey & Wild Rice Soup

December 4, 2013

Wondering what to do with your Thanksgiving leftovers? Don’t toss those carcasses and make this turkey and wild rice soup instead!

I wish I could take credit for the recipe or at least for making the soup, but all that goes to my Mom. We (she) make this soup almost every year but there’s no actual recipe for it so each year it turns out differently. But that’s how it rolls in Mama Maven’s kitchen. Though sometimes she follows recipes, she also has the ability to just throw things together and they always work.

I’ve realized it takes time to feel comfortable experimenting in the kitchen. I used to be so.much.more comfortable baking and could easily sub and swap ingredients but was nervous to do the same when it came to cooking! Over time I’ve learned which flavors pair best with others, which spices you can omit or swap if you’re out and how to build a balanced flavor profile in general. 

turkey and wild rice soup

I’m excited to share THIS year’s recipe for turkey soup. If you aren’t comfortable experimenting, follow this recipe to a T and it will be absolutely delicious. Feeling creative? Switch out the vegetables or spices to your liking… it will still be delicious. 

Turkey Wild Rice Soup Ingredients

  • Turkey carcass
  • Lima beans 
  • Wild rice
  • Vegetables – yellow onion, carrots, celery stalks and garlic.
  • Olive oil
  • White wine
  • Seasonings and spices – dried sage, poultry seasoning, dried thyme, marjoram, salt and pepper.

turkey and wild rice soup

How to Make Turkey Wild Rice Soup

STEP 1: Start by soaking your lima beans for at least an hour. Place the dry beans in a bowl and cover with warm water. 

STEP 2: In a large stock pot, add your turkey carcass and cover with water. Bring the stock to a boil, reduce heat and simmer for 2 hours. Occasionally skim the top for fat by gliding a spoon across the top of the liquid. 

STEP 3: After the stock simmers for 2 hours, let cool and then strain the liquid through a cheesecloth. After the contents of the cheesecloth is cooled completely, remove the bones and pick out the turkey pieces. Shred the turkey into bite-sized pieces. 

STEP 4: In a large pot, sauté the onion, carrots, celery and garlic with olive oil over medium heat. Cook for about 5 minutes or until vegetables have softened.

STEP 5: Add the turkey stock, turkey pieces, lima beans, wild rice and spices to the vegetable mixture and bring to a boil. Reduce the heat to a simmer and add in the wine. Cook for two hours. 

Adjusting the Flavorings

If you’ve never made your own broth or cooked with a turkey carcass before, it’s important to note that each carcass results in a different amount of flavor and meat! If you find your soup is too thick, add more water. If your soup needs more flavor, add a bit more of each spice. This is your intro to getting creative in the kitchen! Add a little bit of each spice at a time until it tastes how you’d like. 

Print

Turkey and Wild Rice Soup

Wondering what to do with your Thanksgiving leftovers? Don’t toss those carcasses and make this turkey and wild rice soup instead!

  • Author: Davida Lederle
  • Prep Time: 40 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours
  • Yield: 16 cups 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 turkey carcass
  • 1 cup lima beans
  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 garlic clove, minced
  • 1 tablespoon dried sage
  • 1 tablespoon poultry seasoning
  • 1 tablespoon dried thyme
  • 1 tablespoon marjoram
  • 2 splashes of white wine
  • salt and pepper to taste
  • cheesecloth for straining*

    Instructions

    1. Soak lima beans for at least 1 hour.
    2. In a very large pot add turkey carcass and cover with water.
    3. Bring stock to a boil and then reduce heat to a simmer for 2 hours. Every once and a while skim the top for fat.
    4. Let cool and then strain through cheese cloth. Set stock aside OR place in refrigerator overnight and skim the fat off the top in the morning. Save contents of cheesecloth until cool.
    5. Once cooled completely sort through cheesecloth to remove the bones and pick out the turkey pieces.
    6. Shred turkey pieces into bite size.
    7. In a large pot, saute onion, carrots, celery and garlic in olive oil over medium heat for about 5 minutes.
    8. Add turkey stock, turkey pieces, lima beans, wild rice and spices to the veggies and bring to a boil.
    9. Reduce heat to a simmer and add in wine.
    10. Cook for 2 hours.

    *Because each carcass will be different you may have to adjust the spices and/or add water. If you find your soup needs more flavour add a bit more of each spice. If you find your soup is too thick add in more water.

    Keywords: turkey wild rice soup, turkey soup, thanksgiving soup

    turkey and wild rice soup 2

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