Turkey Wild Rice Soup

Turkey Wild Rice Soup

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"You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes."
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1 h 15 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet

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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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  1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
  3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.


  1. 171 Ratings

Most helpful positive review

This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the gr...

Most helpful critical review

I had to majorally tweek this to get it to work for me. First, I just used 6 cups of chicken broth, but I probably should have used more. I started with 2 tbsp olive oil and sautéed 1 tbsp mince...

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This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the gr...

I was looking for a recipe to use up some leftover turkey and gave this a try. I modified it a little by putting in the crockpot for the afternoon. This recipe was really easy and tasted wonde...

This is the best turkey rice soup I have ever experienced. I have made it four or five times since I found the recipe back at Thanksgiving time and it has turned out exactly the same each time....

This soup is great! We used it with our Thanksgiving leftovers... we added in some carrots and corn to give it a little color. It was fabulous!

In the interest of reducing the fat in this recipe, I took other reviewers' advice and reduced the butter/flour by half. I also omitted the salt and used unsalted butter instead of margarine. ...

This recipe was really good, and we don't usually eat soup as a meal! I used turkey stock and I didn't have any half in half so I used 1 c. heavy cream and 1 c. skim milk. I also substituted b...

I had my Thanksgiving a week late so I decided to use my leftover turkey for this soup and I will be making this every year - this soup is great! I only made a few changes: I followed some oth...

This recipe is very good, I did omit the bacon though and still tasted good. I have also tried this with cut up chicken and it is tasty as well.

This is a keeper! I did add garlic, celery and carrots. Used Fat Free Half and Half. The sherry was a really nice touch. I fried the bacon, drained and then used the same pan to make the rou...

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