Goose and Wild Rice Soup

Use leftover roast goose to make this easy, hearty soup.


½ cup diced pancetta

1 medium onion, diced

1 rib celery, diced

1 large carrot, diced

2 bay leaves

8 cups goose broth

1½ cups chopped cabbage

1½ cups cooked wild rice

1–2 cups shredded cooked goose

Pinch dried thyme

Salt and pepper to taste

  • In a large soup pot, fry pancetta over medium-high heat 2 minutes, stirring constantly.

  • Add onion, celery, and carrot; continue sautéing 3 minutes.

  • Add bay leaves and broth; bring to a boil. Reduce heat to medium; simmer 30 minutes.

  • Stir in cabbage, wild rice, and goose meat. Add thyme; simmer an additional 20 minutes, or until cabbage is tender. Add salt and pepper and serve.

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