Turkey, Vegetable & Wild Rice Soup

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Zak Paulus for TOPS Club, Inc.

Homemade turkey broth blends with carrots, celery, onion, mushrooms and wild rice. Nothing satisfies like soup on a cold day! (*And store-bought chicken or vegetable broth works too!)

Prep time: 2 min. Cook time: 2 hours (plus additional time if making homemade broth) Servings: 6 (1½ c. portions)

Gluten Free and Vegan


  • 5 c. homemade turkey broth*
  • 2 c. leftover turkey, cubed into bite-sized pieces
  • 3 T. olive oil
  • 1 large onion, diced
  • 3 carrots, sliced
  • 6 stalks of celery, sliced
  • 3 cloves garlic, finely chopped
  • 6 oz. mushrooms, sliced
  • 1 ½ T. low-sodium tamari
  • 2 bay leaves
  • ½ c. wild rice
  • 1 T. fresh thyme, chopped
  • Salt and pepper to taste


  1. Make your own turkey broth using leftovers! (Thanksgiving, anyone?) In a slow cooker, throw in the turkey carcass and any other vegetable scraps you accumulated from prep earlier (such as the ends of onions, carrots, celery, etc). Pour in enough water to cover everything in the pot. Add 1 or 2 bay leaves, a few whole peppercorns (or ground pepper) and a couple sprigs of fresh thyme. Cook on low heat for 8 to 12 hours. Great to do overnight!
  2. In a large soup pot over medium heat, add the olive oil, onion, carrots and celery, cooking until the onions are soft and translucent.
  3. Add the garlic and mushrooms, cooking for 3-5 minutes until the garlic is fragrant and the mushrooms have cooked slightly.
  4. Mix in the tamari, bay leaf, and 4 cups of your broth. Turn the heat up and bring everything to a boil. Once it’s reached boiling, turn down to low, cover and simmer for 25 to 30 minutes.
  5. Insert the wild rice, stirring as needed, and continue simmering for 35 minutes.
  6. Add in the turkey, thyme, salt and pepper, and cook for an additional 25 minutes or until the wild rice is cooked through.

Nutrition Information

Per serving: 232 calories (80 from fat), 10 g total fat (0.5 g saturated fat), 20 mg cholesterol, 881 mg sodium, 24 g carbohydrate, 5 g fiber, 9 g sugar, 12 g protein.
Exchanges: 1 starch, 2 vegetable, 2 protein, 2 fat.

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. A note that while gluten-free ingredients are listed in the recipes, not all packaged versions of these foods are gluten-free. If you are concerned about gluten, always check the label prior to purchasing.

HIGH-SODIUM recipes include more sodium than our usual recommendations. You may want to reduce your sodium consumption throughout the rest of the day to balance your intake.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

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