This Leftover Turkey Wild Rice Soup is a perfect use of leftovers after Thanksgiving. I also added some cooked Bacon and made a Cashew Cream to keep this Dairy and Gluten Free! This could be the best Wild Rice Soup I have ever had!
Thanksgiving is less than a week away and I’m already thinking of what to do with the leftovers, lol I can’t help it I just love food! I think about it nonstop!
I love having plenty of leftover turkey to make other recipes with after Thanksgiving. I make sandwiches, salads, and this yummy soup!
The reason I made this dairy free is because my son has a dairy sensitivity. But honestly this cashew cream I used instead of regular cream or milk tastes so much better! I actually prefer the dairy free version!
Why you’ll love it
If you’re like me and look forward to the big Thanksgiving dinner and get equally excited about using up the leftovers, then you will absolutely love this!
This is a one pot meal, I mean sure most soups are, but the Wild Rice gets cooked right in the soup! The less dishes after Thanksgiving the better right?!
Ingredients for Turkey Wild Rice Soup
- 3-4 cups Leftover Cooked Turkey
- 3-4 slices thick cut Bacon
- 8 cups Turkey or Chicken Broth
- 3 medium Carrots chopped
- 3 Celery Stalks chopped
- 1 Sweet Onion chopped
- 4 Cloves Garlic finely chopped
- 1 cup uncooked Wild Rice
- 1 tsp dried Parsley
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Raw Unsalted Cashews
How to Make Turkey Wild Rice Soup
Place Cashews in a heat safe dish and cover them with boiling water. Set aside, this will be used to make the cream later (they need to soak for at least 30 min so it’s timed perfectly while the soup is cooking).
Then add Bacon to 6 quart Dutch Oven and heat over med heat on the stovetop. Cook until desired crispiness about 5-10 min. Remove the Bacon and place on paper towels to drain, once cooled cut into bite size pieces.
Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic. Sauté 3-4 minutes. Add in Wild Rice, Chicken Broth, and seasonings. Cover and simmer on med/low heat for 30 minutes stirring occasionally.
Add Cashews and the water they were soaking into a Vitamix or high speed blender, blend until creamy. Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done. Taste and add more Salt or Pepper to your liking.
Recipe Tips
- After cooking, if the soup looks too thick just add a little more broth. I used a homemade turkey broth, but chicken broth will work just as well.
- I’ve used Wild Rice as well as a Wild Rice blend and both are equally yummy! If you choose to use a different rice the cooking time can vary. For instance white rice cooks a lot faster.
- This soup is very versatile. You can substitute cooked chicken for this, Chicken and Wild Rice Soup is just as good! Or if you don’t want any meat just omit it!
- Leftovers can be stored in an air tight container in the fridge for 3-4 days, or freeze in a proper container for up to 3 months.
- Watch the video to see step-by-step action!
More Comfort Soup Recipes
- Gluten Free French Onion Soup
- Instant Pot Chicken Fajita Soup
- Curry Cauliflower Soup
- Spicy Sausage and White Bean Soup with Spinach
- Slow Cooker Chicken and Rice Soup with Lemon
- Italian Sausage and Wild Rice Soup
- Creamy Tomato Basil Soup with Parmesan Crisps
- Lemon Chicken Quinoa Soup with Spinach
- Greek Lemon Chicken Rice Soup
- Gluten Free Chicken Noodle Soup
- Vegetable Detox Soup
- Slow Cooker Chicken Tortilla Soup
- Potato Corn Chowder
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
Leftover Turkey Wild Rice Soup (Dairy Free + Gluten Free)
Ingredients
- 3-4 cups Leftover Cooked Turkey
- 3-4 slices thick cut Bacon
- 8 cups Turkey or Chicken Broth
- 3 medium Carrots chopped
- 3 Celery Stalks chopped
- 1 Sweet Onion chopped
- 4 Cloves Garlic finely chopped
- 1 cup uncooked Wild Rice
- 1 tsp dried Parsley
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Raw Unsalted Cashews
Instructions
- Place Cashews in a heat safe dish and cover them with boiling water
- Set aside, this will be used to make the cream later (they need to soak for at least 30 min so it’s timed perfectly while the soup is cooking)
- Add Bacon to 6 quart Dutch Oven and heat over med heat on stovetop
- Cook until desired crispiness 5-10 min
- Remove Bacon and place on paper towels to drain, once cooled cut into bite size pieces
- Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic
- Sauté 3-4 minutes
- Add Wild Rice, Chicken Broth, and seasonings
- Cover and simmer on med/low heat for 30 minutes stirring occasionally
- Add Cashews and the water they were soaking into a Vitamix or high speed blender
- Blend until creamy
- Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done
- Taste and add more Salt or Pepper to your liking
- Enjoy!
Patricia Jones says
Best use of leftover, nice recipe. I tried all family members of mine liked the recipe. thanks for sharing the recipe.
Sara says
Thanks Patricia, glad you all liked it! 🙂