Recipe by Jordanna Novak
"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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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!!
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. 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 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.
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!
* 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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