clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Wild Rice Soup

  • Author: Erin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Approx. 10 servings
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


A delicious and flavorful turkey wild rice soup recipe that is dairy-free and gluten-free!


  • 12 Tablespoons avocado oil
  • 2 Teaspoons garlic, minced
  • pinch of salt
  • 1 medium yellow onion, diced
  • 4 celery stalks, sliced
  • 34 medium carrots, sliced
  • 3 1/2 Tablespoons Bob’s Red Mill Arrowroot Powder
  • 5 1/2 cups chicken or turkey broth
  • 1 can full fat, unsweetened coconut milk (use immersion blender to reincorporate if separation has occurred)
  • 1 bay leaf
  • 4 1/2 cups cubed turkey, cooked
  • 16oz wild rice, cooked
  • 2 pints mushrooms (use whatever kind you would like)
  • 1 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon ground black pepper
  • 2 Tablespoons fresh sage, minced
  • 1 Tablespoon fresh thyme
  • 23 Teaspoons fresh lemon zest


  1. If you haven’t already, ensure your wild rice is cooked.
  2. Add 2 Tablespoons of oil to large Dutch Oven or saucepan and bring to medium heat.
  3. Add garlic and move around the pan, allowing it to cook and become fragrant.
  4. Add onion and a pinch of salt, continue stirring allowing onion to cook, approximately 2-3 minutes.
  5. Add celery and carrots and saute those as well, adding a splash more of oil, if needed.
  6. Once the celery and carrots have cooked for 1-2 minutes, add a Tablespoon of oil and the arrowroot powder.  Stir to allow the powder to coat the vegetables.
  7. Slow pour in the broth, stirring as you go.
  8. Once the broth is added, slowly add your coconut milk.
  9. Then add the bay leaf and cooked turkey.
  10. Bring soup to a simmer.
  11. While soup is simmering, add 1 Tablespoon of oil to saute pan and bring to medium-high heat.
  12. Sauce mushrooms and then add them to the soup pot.
  13. Then add the wild rice, salt, pepper, sage, thyme and lemon zest. Sir to combine.
  14. Taste and add additional seasoning, as desired.
  15. Serve immediately.


  • The longer you leave the wild rice in the soup simmering, the more the rice will soak up some of the liquid.  It isn’t a bad thing, just be aware of it.  If you want to make this ahead of time and have it simmering on the stove, I would recommend adding the wild rice 10 minutes before you serve it.
  • You can add the mushroom directly to the pot, but there is an extra added flavor that comes from sautéing them.
  • If you feel like you want your broth thicker, you can always add more arrowroot powder.  To do so, I would ladle out 3 Tablespoons of broth into a little bowl and add up to 1 Tablespoon of arrowroot. Whisk that together until the powder is fully combined and then add into soup, stirring as it thickens.

Keywords: turkey wild rice soup