Fall Wild Rice Soup

This recipe came from a deep need to do SOMETHING DIFFERENT with the leftover turkey from Thanksgiving. Good Lord, did we really need a turkey that big? It seemed like a good idea at the time….. I started with this beautiful recipe from GimmeSomeOven. I changed it based on what I had on hand and it was amazing! It makes a huge amount the way I did it. So you might plan to make this and freeze some or use it for an easy dinner party.

I actually put the turkey legs, thighs neck, and wings into my crockpot at night and covered it with water. I tossed in a tsp of apple cider vinegar and set it on low until sometime late the next morning (12-14 hours). I poured all that through a wire strainer and refrigerated it. Then I removed all that dark meat (which I don’t particularly love to just eat) for this soup. The cooking softened it all up and the broth became a nourishing bone broth! Bonus points to me for using all the parts :-)

This is in-process… Look how beautiful this is!

This is in-process… Look how beautiful this is!

Fall Wild Rice Soup


7-8 C. Chicken Stock (I had 4 C of the concentrated bone broth gelatin stuff and added 3 C water, as well)

2-3 Tbsp Organic Butter

1 C uncooked Wild Rice (NOT white rice or brown rice. They get mushy.)

8 Oz Baby Bella Mushrooms

5-6 Cloves Garlic

Large Handful of Baby Carrots, chopped

2 Ribs of Celery, chopped

1 Small Butternut Squash, peeled and diced*

1 Small Sweet Onion, diced

2 Bay Leaves

2 tsp Dried Thyme

3 C chopped cooked chicken (or rotisserie or leftover turkey, in my case)

1 Can Full Fat Coconut Milk

2 Large Handfuls of Kale

Salt to taste

  • If you live in the southeast US, Publix Grocery Stores will peel and slice that thing for you at almost no charge…. yes please!

  1. In a large pot over medium heat, saute the onions until they soften. Add the garlic and saute for another minute or two. Toss in the mushrooms, celery, carrots, and butternut squash. Move it all around a little bit with a wooden spoon.

  2. Add the Wild Rice, bay leaves, thyme, and a few shakes of salt. Pour in the broth and bring to a boil. Reduce heat to low and cover. Allow to simmer about 45 minutes.

  3. When the soup reaches a desired level of doneness. Test the rice and butternut squash to be sure! Add in the handfuls of kale and pour in the can of coconut milk. You may need another twist or two of salt too.

  4. Serve it warm and enjoy!

fall soup.jpg