Wild Rice and Turkey Soup
Shutterstock/Michael C. Gray
Rice and Turkey Soup
Chef Patrick Long from The Green Room in South Carolina created this recipe to use Thanksgiving leftovers.
- 2 1/2 Pounds turkey, roasted and shredded
- 6 quarts brown turkey stock
- 2 onions, medium dice
- 2 carrots, medium dice
- 2 stalks celery, medium dice
- 2 Tablespoons garlic, minced
- 1 Cup butter
- 1 Cup all-purpose flour, sifted
- 2 Tablespoons thyme
- 2/3 Cups wild rice
- 2 Cups water
- Salt and pepper, to taste
Calories Per Serving802
Folate equivalent (total)118µg30%
- 1 6.2 ounce package quick-cooking long grain and wild rice mix
- 2 tablespoons butter or margarine
- 4 ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
- 2 stalks celery, sliced (1 cup)
- 2 14 ounce cans reduced-sodium chicken broth or 3-1/2 cups chicken stock
- ¼ teaspoon ground black pepper
- 2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
- 1 cup whipping cream
- 2 tablespoons dry sherry (optional)
Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.
In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth. Bring to boiling reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, whipping cream and, if you like, dry sherry. Heat through. Makes 6 main-dish servings.
- Turkey –We’re using turkey breast today. We want something that will shred easily after cooking.
- Butter and olive oil –Be sure your butter is unsalted and your olive oil extra virgin.
- Veggies –We want to use carrots, celery, and onion to develop the base of our soup.
- Flour –We need a thickener in this soup, and flour will do in a pinch.
- Cream –Half and half is what we’re looking for today. Feel free to substitute in something lower fat if you’re watching calories.
- Rice –We want uncooked wild rice for lots of fiber and chew. If you don’t have any on hand feel free to reference this handy dandy guide for information on other varieties.
- Broth –Low sodium chicken broth is what you should be looking for in the grocery store, low or no sodium as we want to control our salt.
- Herbs –Bay leaf, poultry seasoning, thyme, parsley, rosemary, and sage. Aim to pick up these herbs fresh but if that’s not an option, dried will work as well. Be sure to pull the bay leaf out before eating your soup.
- Seasoning –Salt and pepper to taste.
Leftover Turkey and Wild Rice Soup
If you are looking for a great recipe for your leftover turkey, you found it in this Turkey Wild Rice Soup!I hope you all had a wonderful Thanksgiving with your families! Today I bring you a recipe for my favorite thing to make with leftovers: soup!
This Turkey Wild Rice soup is perfect to make with your leftover turkey because it has all the things in it that you probably already have on hand from your Thanksgiving cooking extravaganza: carrots, onion, celery, garlic, and fresh herbs.
I make my Turkey Wild Rice Soup with butter and a little half and half to give it some creaminess. If you want to make this dairy-free, it’s easy to do. Just use oil in place of the butter to sauté the vegetables and either skip the half and half or use a plain non-dairy creamer.
This is an easy way to make good use of a lot of your leftovers. I just love the flavor of this Turkey and Wild Rice soup and it won’t take you nearly as long as it took to make your Thanksgiving feast.
If you use your turkey bones to make stock this soup will really sing, but it’s also great using chicken stock, so use what you have.
Sherry wine compliments the flavor well here, but if you don’t have it that’s okay, your soup will still be delicious.
The first time I had slivered almonds in my turkey and wild rice soup I knew I’d never go back to leaving them out. Another great addition if you have them. They give the soup an unexpected, but welcome crunch.
If it happens to be any other day of the year when you’re reading this, you can certainly make this soup with leftover chicken as well.
I hope you enjoy this soup and the rest of the weekend with your family! Need more inspiration? Try this Sweet Potato Soup!
Leftover Turkey & Wild Rice Soup
I’m going to make this one quick today as I’ve got some snowboarding to do and some serious family time coming my way. I hope you had a wonderful Thanksgiving filled with good food, lots of laughter and hopefully not too many dishes! I just wanted to say a quick namaste to each and every one of you and thank you for reading. I couldn’t be more blessed or thrilled to be part of such a wonderful food blogging community. Thank you, thank you, THANK YOU from the bottom of my heart!
Without fail this is how our post Thanksgiving feast goes. My oldest brother is the first to start cleaning up as he a dishwashing machine. (God bless him.) My uncle is in the kitchen shortly after, sleeves rolled up and has the task of cleaning the carcass. My mom and I watch for a few minutes (we’ve been cooking for days and are happy to finally be sitting) just until we start to feel guilty and eventually get up to help. Our job is to to divvy out leftovers and put the clean dishes away. My dad and other brother sit on the couch in a post glutton stupor. They do their best to entertain the kids from their stationary positions. It’s been this way for years and somehow it just works.
As soon as my uncle gets the carcass cleaned, into the pot it goes with water, a quartered onion, a few ribs of celery, some roughly chopped carrots and whatever herbs I have left over from stuffing the turkey. It simmers away in a clean kitchen and I turn it off sometime during the evening, remove the carcass and then let it sit over night. The next morning, I skim the fat way and what’s left is the most flavorful stock that will be perfect for leftover soup and pot pies to enjoy all throughout the winter.
This is one of my favorite soups to make post Thanksgiving as I usually have most of the ingredients on hand and it comes together in a cinch.
Wild Rice and Turkey Soup
1 tablespoon vegetable oil
2 large carrots, finely chopped
1 large onion, finely chopped
1/2 cup finely chopped celery
2 cloves garlic, minced
2 cups chopped leftover cooked turkey
2 cups cooked wild rice
2 cans (14.5 ounce size) chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups heavy whipping cream
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley, (optional)
Turkey Wild Rice Soup With Thanksgiving Leftovers
This recipe for turkey wild rice soup is a great way to use your left-over Thanksgiving turkey. Or use chicken and make it any time of year!
In the United States (and Canada too) Thanksgiving = Turkey!
It’s a celebration of the Autumn harvest and a time when people are giving thanks, in prayer and feasting. A time to gather with family and watch parades and football games. It’s also a day that makes the perfect excuse for stretchy-pants!
However, all that food has its own dilemma: leftovers.
Leftover Turkey Wild Rice Soup
Turkey leftovers and what to do with them? It’s a question I’ve heard many times. That same great dinner just warmed up in the Microwave the next day just doesn’t seem to do it justice. Do that three times in a row is a great way to make anyone to hate turkey for sure.
There are so many different things you can do with leftover turkey besides a turkey sandwich the next day. Put a little bacon, a slice of tomato, and some avocado and make a Turkey Club that it worthy of the feast the day before. Turkey Cesar salad, turkey pot-pie, or even turkey hash, now your talking.
One of my favorites is this quick and easy wild rice and turkey soup. I use the dark meat as it has some of the richest flavors from the bird. Place a carrot or two aside before you make the glazed carrots. The same goes for onion, celery, and mushrooms from the stuffing. Throw it all in a dutch oven and simmer for about 30-45 min and you have a soup that will keep you warm and comfortable. It’s a great alternative to the rush of Black-Friday shopping, even if it’s online this year.
Creamy Turkey (or Chicken!) and Wild Rice Soup
This soup is a perfectly satisfying and yummy way to use up your leftover Thanksgiving turkey!
- 1 cup Uncooked Wild Rice (I Prefer The Whole Grain Style, Not The Cracked)
- ½ cups Unsalted Butter
- 1 whole Medium Onion, Chopped
- 2 stalks Celery, Chopped
- 2 whole Carrots, Sliced Into 1/4" Thick Coins
- 8 ounces, weight Button Mushrooms, Sliced
- 2 cloves Garlic, Minced
- ½ cups All-purpose Flour
- 8 cups Low Sodium Chicken Broth
- 2 cups Half-and-half
- 2 Tablespoons Soy Sauce
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 whole Bay Leaf
- 1 teaspoon Finely Chopped Fresh Thyme (or 1/2 Teaspoon Dried)
- ¼ cups Finely Chopped Fresh Parsley (or 2 Teaspoon Dried)
- 4 cups Cooked And Coarsely Shredded Turkey Or Chicken (smoked Meat Is Especially Nice In This Soup)
- 2 teaspoons Fresh Lemon Juice
First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes a while the instructions on my bag says to cook it for 55 minutes.)
The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.
Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half-and-half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper.
Turkey and Wild Rice Soup Soup season is here!! It’s really here! We have had two dustings of snow on the mountains in the last week and the cool mornings are so beautiful. Turkey and Wild Rice Soup is absolutely comfort food. My husband and girls loved it and I was more than happy to eat it two nights in a row. Pair it with warms rolls and you have yourself a belly full of love. If you follow me on Instagram @Joyfulmomma or on Facebook @JoyfulMommasKitchen, you saw the little cheat that I use when making quick soups and casseroles. We all have those days where even a slow cooker meal needs to come together quicker than you can chop vegetables. I found frozen chopped carrots, onions, and celery at Walmart for $1.26. Um….Yes Please!! I tossed that bag of frozen veggies in the sauté pan with some butter to sizzle away while I got everything else in the slow cooker. Seriously…perfect! Turkey and Wild Rice Soup 10 cups chicken stock (I used 2 boxes and 1 can and called it good) 1/2 cup yellow onion, diced 3 carrots, peeled and diced 2 cups diced cooked turkey or chicken 2 Tbsp chicken soup base (better than bouillon is wonderful) 1 Tbsp dried parsley flakes 1. Sauté veggies in 2 Tbsp butter for 10 minutes. 2. Add 8 cups (two boxes) chicken broth, uncooked wild rice, 1/2 tsp pepper and chicken soup base to slow cooker. Stir in sautéed veggies and cooked turkey. Cook on low 6-8 hours. 3. 30 minutes before serving melt 4 Tbsp butter in a medium sauce pan and slowly stir in flour. Whisk in cream, half and half, 2 cups broth (1 can), and seasonings (parsley, salt, pepper) Stir until thick and bubbly. Add to crock pot and stir well. Let heat for 30 minutes. Serve with warm bread. ENJOY! *When you reheat this to have leftover it will be nice and thick. My husband likes this but to stretch it just further, I add more broth and heat. Perfection! Related Video
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