"This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen." — Galynn
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uncooked wild rice
finely chopped onion
finely chopped celery
chopped cooked turkey
kosher salt, or to taste
ground black pepper, or to taste
chopped slivered almonds
This soup is AWESOME! I only made a few moderations to the recipe. I excluded the almonds, salt (used a little bit of garlic salt w/parsley), and added one cup of half-and-half. The consistency was great and it had excellent flavor! My family loved it! This is certainly a "keeper"!
This was a nice option for using up the last of the Thanksgiving day turkey. Warm, creamy and filling. The only reason I didn't give 4 stars is that I followed the directions to a tee and found it was really lacking in seasoning (for my taste and that may just be a regional difference). Otherwise, my Dad and I really enjoyed it! Thanks for listing!
I put in about a cup each of carrots and celery, finely dicing the carrots and cooking them along with the onions. Used whole milk rather than half-and-half. No almonds. So, pretty true to the recipe overall. It tasted amazing, and I will definitely make it again.
This is a great recipe. I wanted to use my leftovers without going to the store. I did this but I had to change the recipe a little bit. For the turkey broth I used my leftover gravy and I added 2 cups of water to that. I used 1 percent milk instead of half and half. I also used a packet of cheddar potato soup mix by Bear Creek. I have to say this soup was better than any soup I have ever had at any resteraunt. I am making one more batch in a couple days and freezing it for a cold winter night.
This recipe is definitely a keeper! I only made a couple of changes - added sliced mushrooms and fresh parsley. I didn't have enough turkey stock and used chicken broth...it still came out delicious!
This recipe was delicious! The only change I made, because my husband does not really like pieces of cooked onion or celery in soup, is that I pureed the soup in a blender right before adding the rice and turkey. The result was incredible...it made the broth even creamier than before and silky smooth. Delicious!
this is delicious. Extra veggies don't hurt! And for lack of half//half and cream, I used 2 percent milk. The lemon is a good addition.
This soup is the BEST! I did change a little - used Rice-A-Roni long grain & wild rice instead of uncooked, and didn't add the lemon juice (I will try that one day) but I made two batches with all my leftover turkey. I have 12 portions frozen for lunches - YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Wild Rice Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
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