Smoked Turkey Wild Rice Soup Recipe -
Smoked Turkey Wild Rice Soup Recipe
  • READY IN hrs

Smoked Turkey Wild Rice Soup

Recipe by  

"Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2010

This was a fantastic use for leftover turkey and a starting recipe base for me....... I started down that road because the instructions said to add the rice at two different points. I figured the second time was the right one. I also noticed there was no salt listed (the bouillon I used didn't add a salt taste at all for me)….so I went off on a tangent….The spice mix was very nice for this soup – but I added salt, Cajun seasoning, and red pepper. I added about 12 cups of water (I felt 8 was not enough for all the spices added!)…used dried celery leaf instead of the celery…used a tiny bit of red curry paste instead of the curry powder….. I used the two legs and two wings from our turkey. I diced my onions – didn’t want them in big pieces – since everything else was in small pieces! I brought to a boil and simmered for 30 minutes. Then I took out the turkey and removed the meat and returned the meat to the pot. I then added 1 quart of buttermilk (instead of the half and half), one cup of our leftover mashed potatoes, and one small can mushroom pieces (drained)……..and brought to a simmer and maintained on low for 30 minutes. I then added 1 cup Minute Rice and ½ cup “Egg Bow” pasta and simmered for 20 minutes. Came out wonderful! Oh – also – even though it’s common sense – the recipe should mention to remove the bay leaves before serving! I do love the combination of the spices – so don’t shy from this recipe – just needed a few tweaks for me!!!!

Most Helpful Critical Review
Dec 24, 2014

No one in my family liked this soup. I new the amount of pepper asked for would be too much for my sensitive children so I only put half the amount of pepper in. It was still too peppery for me and my kids wouldn't eat it. My husband likes spicy peppery food and he didn't like it either. I will not be making this again.


25 Ratings

May 27, 2013

Now one of my favorite homemade soups. It was easy to make and delicious. Instead of using boullion cubes I replaced the water with a combination of turkey and vegetable broth. I made this recipe originally post Thanksgiving and had a number of items on hand. Also I used one cup heavy whipping cream to avoid going to market instead of half and half- this made for a heavier hearty soup more like stew but delicious! Great recipe heavier or lighter.

Dec 07, 2010

I left out the half-and-half, and it was still an excellent flavor. Mmmm

Feb 22, 2011

Good soup...I didn't use smoked turkey, which probably would have been very good. But my purpose for making turkey soup was - you guessed it - using up the frozen turkey bones/meat leftover from the holidays.

Dec 15, 2012

I did not have smoked turkey legs but I did have some frozen turkey leftover from Thanksgiving that I used in this recipe. Instead of water and bouillion cubes, I used eight cups of chicken broth. I also added in one chopped red pepper and a sprinkling of red pepper flake. I don't often keep cream on hand, I used one full can of evaporated milk. Everyone enjoyed this soup, even my littlest. My husband said this is one of the best I've made so far.

Dec 16, 2012

What a wonderful soup! So rich and satifying. I prepared this with leftover slow-cooked turkey breast, just cubed and added a few drops of liquid smoke for a delicious smokey taste. I doubled the curry, wow, the curry really makes this soup. Also used a cup or so of heavy cream instead of the published amount of 1/2 & 1/2, as that's what I had on hand. Highly recommended & a definite do-over. Thanks for sharing your recipe with AR.

Dec 16, 2012

I had two smoked turkey drumsticks in the freezer I was looking to use up and found this. I stuck to the recipe except for leaving out the cloves and using Penzy's soup base instead of boullion cubes. The curry powder is a great addition, must remember to use that more with poultry. Also, I wasn't fond of the texture of the turkey meat, and the smokiness was a bit too strong for me. That may be the fault of the brand, not the recipe. All in all a good soup.


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 1630 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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