Low Carb Gluten-Free Wild Rice & Turkey Soup Recipe


It’s been a little quiet on this blog for the past 2 months, I know.  Right after Halloween I picked up what ever germs my 2 granddaughters had and I’ve been fighting something ever since.

The week before Christmas, I came down with the flu.  I would not wish this on my worst enemy.  Fever, headache, body aches, and just plain miserable.  My poor husband!  I’m hardly ever sick, so I don’t make a very good patient, especially when I have so much to do.

Then New Years weekend, New Years Day to be exact, I started getting a sore throat.  By Monday morning, my throat was so sore I could hardly swallow.  My tonsils were swollen and were a lovely shade of bright red with white spots.

My doctor took a culture for strep and gave me a script for Amoxicillan.  After 2 days on the Amoxicillan, my throat was starting to feel better. 

Needless to say I have been eating a lot of chicken soup lately. 🙂   I thought I’d share one of my recipes with you for a twist on good old chicken and noodle or chicken and rice soup.  I hope you like it.

Gluten-Free Thanksgiving Soup

(I call it Thanksgiving Soup because the sage in there really makes the soup smell like Thanksgiving stuffing when it’s cooking.)

1/2 cup gluten-free wild rice, (not the kind with pasta included) cooked according to package directions
2 tsp olive oil
3 celery stalks, chopped small
1 onion, diced small
1 tsp dried sage
6 cups homemade or gluten-free store bought turkey or chicken stock
2 cups finely chopped cabbage
2 cups cooked turkey or chicken, cut small
1/4 chopped parsley
1 Tbsp balsamic vinegar

In a large soup pot over medium heat, put olive oil, celery, onions, and sage, cooking until celery and onions are softened, about 4 or 5 minutes.
Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.

The nice thing about this soup is that it is also low carb for all you people on a low carb diet.

You can find more soup recipes in my cookbook:

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