"You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes." — Jordanna Novak
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3 (10.5 ounce) cans
condensed chicken broth
finely chopped green onions
uncooked wild rice
ground black pepper
1 1/2 cups
cooked, diced turkey meat
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 green onion I chopped some leek, carrot, and shallot. Instead of adding to the broth, I cooked in 1 Tbsp. butter and 1 Tbsp. olive oil adding some garlic at this point. After veggies were softened I added a large can of chicken broth which ends up being more than the recipe calls for but it works. For the rice I used 1 package of Uncle Ben's Wild Rice. I cut the amount of butter and flour to 1/4 cup of each and then added 1/2 c. half and half, 1/2 c. lowfat milk, the poultry seasoning, and the seasoning packet from the Uncle Ben's Rice. I omitted the salt and pepper. There is plenty of salt in the broth and the seasoning mix. Also, I did not use bacon but put some bacon bits on the side so the kids could sprinkle them on. Making these changes cuts quite a bit of the fat. Adding the seasoning packet gives it a great flavor. Trust me it was fantastic.
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 minced garlic, then added diced celery and carrots. After cooking for 5 minutes I added about 3 cups of chopped potato. To this I added my broth and rice. Because I was wary that the soup would be too bland, I added 2 tsp dried oregano, 2 tsp dried basil, 1/2 tsp pepper, and 2 tsp dried parsley. I also knew the soup would be WAY to thick using an entire 3/4 cup of flour so I scaled it back to 1/2 cup. I also used whole milk to cut back on the fat a little. When I added the cream mixture to the rice mixture it was more like rice pudding than soup, so I ended up adding another 4 or 5 cups of chicken broth to make it creamy soup consistency. Oh, I also didn't bother with the bacon because I had none. So all in all a good start, and with my changes it turned out to be a nice soup. It was a HUGE batch, however, so I froze some for later. Thanks for the spring board!
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 wonderful.
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. I have shared this soup with friends and they love it. I can't say enough to explain the wonderful taste of this soup. I have even subsituted chicken and it still tastes great!! I love cooking from scratch and this is the most consistent recipe I have ever used. Do you get that this is WONDERFUL?? Give it a try you will not be disappointed!!
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. Next time I'll reduce the butter/flour further since the soup still came out extremely thick - like gravy consistency. The flavor is very good but this recipe does need some tweaking.
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!
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 other reviewers and added some shredded carrots and frozen corn for color. I also used about 3-4 Tbsp of read bacon bits and used fat-free half & half. I think the next time I make this I may try to make it a little lower in fat and follow the previous reviewer and cut the butter and flour amount in half and use only 1 cup of fat-free half & half. This soup is great and I will definitely be making this again!
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 brandy for the sherry, because that is what I had on hand. One other thing, just heat the soup through, if you continue to simmer the soup continues to thicken and this changed the flavor slightly. Excellent recipe I would recommend that anyone try this.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Wild Rice Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 409
** Calories from Fat: 268
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