"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 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!
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!
* 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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