The Perfect for Fall: Turkey Wild Rice Soup

IMG_6160.JPGThis recipe is INCREDIBLE!!! So please enjoy this delicious soup, made specifically for the winter and fall.


This is a 3 step recipe. The steps and alterations are as follows.

  1. Roast the turkey//Buy a turkey/chicken already cooked
  2. Make turkey stock/buy chicken/turkey stock or use pre-made home-made stock
  3. Make soup

Time: This full process takes about 6 hours. You can of course do each of these steps once a day or do any of the alterations above.

Dietary: Make this PCOS/low carb friendly by leaving out the wild rice.


1 8lb whole turkey

olive oil

4 springs of rosemary

4 springs of thyme

4 springs of oregano

12 cups of water

1 bunch of carrots

1 bunch of celery

2 onions

2.5 cups of wild rice

Salt and pepper to your desire

Savory herb seasoning if you’d like



  1. Clean your turkey and place it in a pan. Smother it, on the inside and outside, with all the oregano, thyme, rosemary, olive oil, salt, and pepper.
  2. Roast your turkey at 350 for 2-2.5 hours (if your turkey is larger, please look up roasting times)
  3. When done, take the turkey out and let it cool.
  4. Carve the turkey and set all pan drippings and desired meet aside.
  5. Take all the turkey bones, cartilage, carcass, and fat and put it in the pressure cooker with 12 cups of water. (If you don’t have a slow cooker, put it in a big pot and boil it for 4-8 hours. Keep adding additional cups as the amount decreases with the cooking process. You want to have 12 cups of stock when you are done. Pressure cooker is the best way to extract the bone marrow in my opinion.) Set your pressure cooker for 95 min and cook.
  6. When complete, drain all bones and meat into a pot to cook your soup in.
  7. Optional: Make a 2nd batch of turkey stock for a future recipe.  I put the leftover bones and carcass back into the pressure cooker with new water and cook this 2-4 times on high for 95 min to totally exhaust the bones and marrow. When I finish draining the 2nd batch of stock I let it cool. When it’s cold, I pour into plastic ziplock bags and freeze.
  8. Cut up your batch of carrots, celery, and your onions and toss them into the turkey broth. Add in wild rice. Start boiling your soup.
  9. Cut your leftover turkey and add the cut turkey and the drippings to your soup.
  10. When soup is boiling, simmer for 90 min.
  11. Add salt and pepper to your liking. Maybe some savory herbs if you like a stronger flavor.
  12. That’s it. Your soup is done and ready to be eaten for the weeks to come.

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