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Smoked Turkey Wild Rice Soup


"Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread."
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2 h 30 m servings 478 cals
Original recipe yields 6 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1630 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 30
  1. 36 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

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 recip...

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

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 brot...

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 fro...

This recipe is really easy to follow, with alot of ingredients that are on hand. I used the carcass of my smoked turkey from Thanksgiving- flavor was really good! The only thing is that I was ...

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...

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...

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 jus...