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Creamy Turkey Wild Rice Soup

Thrive Carolinas / In The Kitchen  / Creamy Turkey Wild Rice Soup

Creamy Turkey Wild Rice Soup

If you are looking for something to do with the leftover turkey, this recipe is a wholesome option you will look forward to having again and again. You can substitute cooked chicken for the turkey.



  • 1 tbsp olive oil
  • 2 cups chopped leftover turkey, white and dark
  • 2 cups sliced mushrooms
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 cups chicken broth
  • 1 cup wild rice blend
  • 1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
  • 2 tsp lemon juice
  • 1 cup cashew milk or whole milk


  1. Heat olive oil in a large pot over medium-high heat. Add mushrooms, cooking for 2-3 minutes until
    mushrooms release juices. Add onions, garlic, celery, and carrots, cooking another 5 minutes until
    vegetables soften.
  2. Add chicken/turkey and sauté for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth, and rice, stirring and bringing to a boil.
  3. Reduce heat to a simmer, then cover the pot with a lid and cook for 40 minutes until rice is cooked through.
  4. Add cashew milk and mix well.
  5. If using, stir in fresh (or dried) sage, along with lemon juice. Serve and enjoy! Soup will last in the fridge for up to 5 days, or you can freeze in glass bowls with lids for up to 3 months.
  6. For cashew milk, you can buy or soak cashews for at least 2 hours or, better yet, overnight. Drain and put in a high-speed blender with a 1 to 2 ratio of cashews to filtered water.
Stephen Fogg

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