Sunday, February 10, 2008

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage

Turkey and Wild Rice SoupIn Utah we're finally starting to get a little sun, but temperatures are still pretty cold, and those rare sunny days seem to be followed by more days of snow. I know the piled up snow next to my sidewalk is the highest it's been for many years. I'm really longing for spring, but I have a sinking feeling that I'll still be making soup (and shoveling snow) for another month or two.

Luckily I love soup, and love making it. This particular soup recipe was inspired when my blogging buddy Alanna sent me some wonderful Minnesota wild rice for Christmas. I had leftover turkey and turkey stock in the freezer, and this soup was the happy result. I cooked the wild rice in a rice steamer, and that turned out to be a good method. Then I got carried away and let the soup simmer longer than I should have, but it still turned out great. Turns out I'm not the only one who likes wild rice a lot, so look for wild rice ideas from other bloggers after the recipe.

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage
(Makes about 6 servings, recipe created by Kalyn)

1/2 cup wild rice, cooked in rice steamer for 60 minutes (will yield 1 1/2 cups cooked wild rice)
1 cup finely diced onion
1 cup finely diced celery
2-3 tsp. olive oil (or more, depending on your pan)
1 tsp. dried sage
6 cups turkey stock (can use chicken stock)
2 cups finely chopped cabbage
2 cups chopped cooked turkey (can use chicken)
1/4 - 1/2 cup finely chopped flat leaf parsley
1-2 T balsamic vinegar

(Edit 2008: Here is How to Make Turkey Stock if you're making this soup when you have a turkey carcass left from Thanksgiving.)

Heat olive oil in heavy dutch oven or soup pot, add onions, celery, and dried sage and saute 5 minutes.

Add turkey stock and cabbage and simmer covered about 30 minutes, or until the cabbage is well softened and even starting to disintegrate into the soup.

Add chopped turkey, cooked wild rice, and chopped flat leaf parsley, turn down heat to lowest possible simmer, and cook uncovered about 20-30 minutes more. Stir in balsamic vinegar (start with 1 T, taste, and decide whether you want more.) Serve hot.

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South Beach Suggestions:
When I looked up the glycemic index of wild rice, most charts labeled it as medium. But The South Beach Diet Parties and Holidays Cookbook has a recipe for wild rice pilaf that's listed as phase two, so I'd say this soup would be approved for phase 2 or 3.

More Wild Rice Dishes from Kalyn's Kitchen:
Leftover Turkey, Mushroom, and Wild Rice Soup
Brown and Wild Rice with Pine Nuts and Thyme
Wild Rice with Sausage
Brown and Wild Rice Salad with Snow Peas and Peppers

More Tasty Wild Rice Options from Other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Oven-Baked Brown Rice from Kitchen Parade
Wild Black Rice from Almost Turkish Recipes
Wild Rice with Pecans and Dried Blueberries from Fresh Approach Cooking
Wild Rice Soup from Cast Sugar
Wild Rice Salad with Walnuts and Corn from French Kitchen in America
Chicken and Wild Rice Soup from The Foodie Fashionista
Wild Rice Onion Bread from Supper in Stereo
Asparagus, Artichoke, and Wild Rice Salad from Green Gourmet Giraffe
Wild Rice Salad from Tasting Spoons
Wild Rice Pulao from Tasty Palettes
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More to Chew On:


  1. Whenever I'm eating low-carb, I stay away from most rice and grains, so it's good to know there's one you can eat. Thanks for the tip about cooking the rice separately; I'd probably tend to toss the raw rice into the broth with everything else, which would make it very starchy.

  2. Lydia, I think wild rice has a lot of fiber, which makes it even better!

    Zarah, yes that was definitely a typo! Thanks for catching it. It's fixed now.

  3. This is great. We're looking to add more fiber, too!

  4. Wild rice tastes faublous, I like it's nutty flavour...more soup for the soul.

    Our winter up here has also been more "normal" which is more snow and I think that's a good thing.

  5. Dallas doesn't have any snow but it's still cool enough for soup and a fire in the fireplace.
    Sun in the snow is like sun when it rains isn't it. Makes for a special beauty and much more tolerable.

  6. Soouuuuup. Particularly with turkey and lentils - have never combined those together by now you have my head humming with the possibilities.

  7. I usually don't go in for soups a lot, but this one looks like it's got something more than broth to it... It could easily be a great comfort food... With snow coming this week, I may have to try this soon.

  8. Sounds comforting and warm, I could use a bowl right now, it's 2 below outside, and its one of those days where I just can't get warm enough!

  9. Gimme some soup!! Brr.. its too cold at my place too, and am longing for the spring..

  10. Kalyn - Referring to your post below about Fage yogurt -- I found it yesterday at my local Trader Joe's market - 0% and 2%! There was a little container for 99 cents that I decided to try. I think it's a little more money than some yogurts but probably less than Wild Oat's whose prices are being jacked up after their recent purchase by Whole Foods.

  11. it's funny-I keep runny across my stash of wild rice in my cabinet, saying to myself, "I love wild rice. I need to use this."

    Then...of course...back it goes.

    I'm going to give it another try this weekend. Thanks for the inspiration!

  12. Wild rice + cranberries is a great soup combo too.

  13. I always love the soups that you come up with, and this was no exception. I liked how it was kind of mild, but there was enough flavour to make it really tasty. I added some potatoes and carrots, because they always seem to go in soups that I make. Thanks for the wild rice idea- a very nice change.

  14. Basil, thanks! Hope you enjoy the soup.


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