Recipe by MAERYON74
"Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread."
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smoked turkey legs
chicken bouillon (such as Knorr®)
inner stalk of celery with leaves, chopped
baby carrots, sliced
ground black pepper
uncooked wild rice
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!!!!
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.
I left out the half-and-half, and it was still an excellent flavor. Mmmm
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.
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.
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.
Was going to use BTB turkey base but only had a little left so used some chicken base too. Went heaping on curry, will go scant next time. White rice because it was already in the fridge and just a half cup of half and half. Used white meat from this recipe...http://allrecipes.com/personalrecipe/62472514/smoked-turkey-without-smoker/detail.aspx?prop31=3
I skipped the half-and-half after taste testing the soup. It was a little salty for my taste due to the smoked turkey which probably would have been remedied if I had added the half-and-half. Otherwise it was very good and easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Turkey Wild Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 238
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