Smoky Turkey and Wild Rice Soup with Herbs

This smoky turkey and wild rice soup is the kind of dish that turns a chilly weeknight into something cozy. Ground smoked paprika and a bay leaf infuse the broth with deep, warming flavor while tender shredded turkey and chewy wild rice make every spoonful satisfying. Carrots, celery, and onion add sweetness and body, and a finishing splash of lemon juice brightens the whole pot right before serving. Built entirely from naturally gluten-free ingredients — rice, vegetables, broth, and herbs — this soup is safe for anyone following a gluten-free diet, provided you double-check that your broth and seasonings are certified gluten-free (some bouillon and broth products use wheat-based thickeners). It's a one-pot meal that reheats beautifully, making it perfect for meal prep or a make-ahead dinner. Whether you're using leftover roast turkey or poaching fresh turkey breast specifically for this recipe, the result is a deeply comforting, nutrient-packed soup loaded with protein, fiber-rich wild rice, and vegetables. Serve it with a side of gluten-free crusty bread or simply enjoy it as is for a complete, warming meal.

Ingredients

• 2 tbspolive oil
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and sliced
• 2 mediumcelery stalks, sliced
• 3 clovesgarlic, minced
• 1.5 tspsmoked paprika
• 1 tspdried thyme
• 1 leafbay leaf
• 8 cupsGluten-free chicken or turkey broth, check label for certified gluten-free
• 1 cupWild rice, rinsed
• 3 cupsCooked turkey, shredded, leftover or poached
• 1.5 tspsalt, to taste
• 0.5 tspblack pepper, freshly ground
• 0.25 cupfresh parsley, chopped
• 1 tbsplemon juice, freshly squeezed

Method

1. Dice the onion, slice the carrots and celery, and mince the garlic.
2. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-6 minutes. 6:00
3. Add the garlic, smoked paprika, and dried thyme, and cook, stirring, until fragrant, about 1 minute. 1:00
4. Pour in the broth and add the bay leaf and wild rice. Stir to combine and bring to a boil.
5. Reduce heat to low, cover, and simmer until the wild rice is tender, about 25 minutes. 25:00
6. Stir in the shredded turkey, salt, and pepper, and simmer until heated through, about 5 minutes. 5:00
7. Remove the bay leaf and stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed.
8. Ladle the hot soup into bowls and serve immediately.