Turkey Wild Rice Soup

Leftovers.  I love ’em but after a while I need something different.  This soup is a great way to turn leftover turkey into something new and wonderful.  Matt and I went to my hometown for Christmas and we were sent back with a variety of foods, including turkey.  We both love turkey and since we had so much, decided to make Turkey Wild Rice Soup and woo-hoo! It’s delicious and comforting on these cold winter days.  If you have leftover turkey, you gotta try this soup! You just gotta!


Turkey Wild Rice Soup


Turkey Wild Rice Soup
from the Taste of Home Dec/Jan 2013 issue
makes about 12 servings (3 quarts)

1/2 c unsalted butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 c all-purpose flour
4 c chicken or turkey broth
2 c cooked wild rice
2 c half-and-half cream
2 c cubed cooked turkey
1 t dried parsley flakes
1/2 t salt
1/4 t pepper

What To Do
In a Dutch oven (or large pot), heat butter over medium-high heat.  Add the carrots, celery and onion; cook and stir until tender.

Stir in flour until blended; cook until bubbly.  Gradually whisk in broth.  Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened.

Stir in remaining ingredients.  Reduce heat; simmer for 20 minutes, stirring occasionally.

My Comments


I consider this soup pretty healthy too – turkey is good for you, wild rice is good for you, there are vegetables…half-and-half is dairy, right? 🙂

Have a great week!


3 thoughts on “Turkey Wild Rice Soup

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