Cannabis Turkey and Wild Rice Soup


By: Rachel Garland

Have more leftover turkey than you know what to do with?

This tasty turkey stew is the perfect leftover meal. It’s simple, delicious, and takes minimal effort. Plus, it’s a fresh take on all those leftovers you have lying around. Make use of Thanksgiving staples like celery, onion, and turkey and turn them into a delicious cannabis infused stew.

🍃 Prep time: 10 minutes, 65 minutes cook time

🍴 Serves: 6-8 servings

Ingredients for Cannabis Turkey and Wild Rice Soup:

  • 2 tablespoons butter

  • 2 tablespoons cannabis butter

  • 2 celery stalks

  • 3 carrots

  • 1 large onion

  • 3 garlic cloves (minced)

  • 4 tbs. flour

  • 6 cups turkey or chicken broth

  • 6 ounces mushrooms

  • 1 cup uncooked wild rice

  • 1tsp. thyme

  • 1tsp. rosemary

  • 1 cup of half & half

  • 3 cups shredded turkey

  • Salt and pepper to taste


Chop celery, carrots, and onion. 
Over medium heat, melt 1 tablespoon butter and 2 tablespoons regular butter. Add carrots, celery, and onion.

Next, add mushrooms and minced garlic, cook for 3-5 minutes. 

Slowly whisk in flour until fully blended.

Gradually add turkey or chicken broth. Stir for 2-3 minutes or until mixture thickens. Let simmer for 30 minutes.

Add wild rice and chopped turkey. Continue cooking until tender. The mixture should reach a simmer. Whisk frequently to avoid burning and simmer for another 30 minutes. 

Stir half & half and bring mixture to a boil.

Let the soup cool before serving. 

Have you tried this turkey and wild rice soup? Share your experience by commenting below. 


Rachel Garland is the founder of Women of Cannabiz. Passionate about cannabis, entrepreneurship, and remote work – she launched to elevate women worldwide. Her mission is to help women find where passion and purpose can align to manifest their visions to reality. When she isn’t interviewing cool cannabis women or sharing how to grow your cannabiz online, you can find her anywhere with palm trees and warm beaches.