Cook the Wild Rice: Prepare the wild rice according to package instructions. Once cooked, set it aside to ladle into the soup later.

Prep the Vegetables and Herbs: Dice the onion, chop the carrots, celery, and kale. Also, chop the thyme, sage, and rosemary.

Sauté the Onion: Heat 2 tbsp of avocado oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Add Garlic and Herbs: Stir in the garlic, thyme, sage, and rosemary. Cook for another 1-2 minutes until fragrant.

Add Carrots and Celery: Toss in the chopped carrots and celery. Sauté for 3 minutes to soften slightly.

Incorporate Arrowroot Starch: Sprinkle the arrowroot starch over the vegetables, stirring well to coat and thicken the mixture.

Add Broth and Bay Leaves: Pour in the bone broth and add the bay leaves. Stir and bring the soup to a gentle boil.

Add Turkey: Once boiling, reduce the heat to a simmer. Stir in the cooked turkey and let it simmer for 10-15 minutes to blend the flavors.

Add Coconut Milk and Lemon Juice: Stir in the coconut milk and lemon juice for creaminess and brightness.

Season: Add salt and pepper to taste. Remove the bay leaves before serving.

Serve and Enjoy: To serve, ladle the soup into bowls and add the cooked wild rice just before serving to prevent it from expanding too much in the soup. Garnish with fresh kale if desired, and enjoy your nourishing soup!