Leftover Turkey Wild Rice Soup (Dairy Free + Gluten Free)

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!

Here’s what you need to make this:

• 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

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.

I hope you love this Leftover Turkey Wild Rice Soup as much as we did! It’s:

• Easy to make
• Creamy
• Savory
• Filling
• Comforting
• and Oh So Delicious!

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)

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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!

• Author: Sara
• Prep Time: 10
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

1. Place Cashews in a heat safe dish and cover them with boiling water
2. 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)
3. Add Bacon to 6 quart Dutch Oven and heat over med heat on stovetop
4. Cook until desired crispiness 5-10 min
5. Remove Bacon and place on paper towels to drain, once cooled cut into bite size pieces
6. Leave the Bacon grease in the pan and add Carrots, Celery, Onion, and Garlic
7. Sauté 3-4 minutes
8. Add Wild Rice, Chicken Broth, and seasonings
9. Cover and simmer on med/low heat for 30 minutes stirring occasionally
10. Add Cashews and the water they were soaking into a Vitamix or high speed blender
11. Blend until creamy
12. Add the Cashew Cream, Mushrooms, Bacon and cooked Turkey to the soup and cook 15 more minutes or until Rice is done
13. Taste and add more Salt or Pepper to your liking
14. Enjoy!

Notes

I used homemade Turkey Broth, if you use store bought the nutritional value will be different for the sodium.

Keywords: Leftover Turkey Wild Rice Soup, dairy free turkey wild rice soup, gluten free turkey wild rice soup, wild rice soup, soup, meal prep

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