November 26th, 2012

Creamy Wild Rice Turkey Soup

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This is my favorite way to use up leftover Thanksgiving turkey!  My husband loves it too, and so do the kids (even with the brown rice and vegetables). For a creamy soup, this is fairly healthy and not too fattening–which is an important consideration in the days following your Thanksgiving feast. I use a quick cooking wild rice mix that includes white, brown and red rice.  It cooks up in only 15 minutes and the soup is ready in no time.  I have had requests to “leave out the carrots” and it’s just fine without them.  Mushrooms are also a nice addition, and if you don’t have leftover turkey, you can make the soup with chicken.


Creamy Wild Rice Turkey Soup

Preparation 10 Cook Time 20 Total Time 0:00


  • 1 tablespoon butter
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked, cubed turkey breast
  • 1 cup uncooked wild rice
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt


  1. Melt the butter in a large pot over medium-high heat. Add carrot, celery, onion, green onion, rosemary, thyme, pepper and garlic. Sauté about 8 minutes or until browned.
  2. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender (15-20 minutes if using quick cooking rice).
  3. Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to soup and stir well.
  4. Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt, to taste.

Who Dished It Up First: Adapted from  Originally published in Cooking Light



  1. Mmmm… I can never have enough soup recipes. How do you think it would do with chicken, I don’t have turkey on hand.

  2. Oops, now I read the whole post and see you mentioned chicken. LOL. Carrots are popular in our household, so yay!

  3. Oh, and one more thing, if you liked this, you might like my potato leek soup.
    It starts out similar with sauteing the veggies. I think that’s always a good way to go.

  4. Tried it, loved it! My picky husband even gobbled it up…thanks for an alternate use for leftover turkey!

  5. Is the turkey cooked in this recipe or is it raw?

  6. The turkey in this recipe should be cooked first.

  7. I made this last week, and it was sooooo good. It’s going in my “Keeper File” and I put a big red star on the top! Thank you!

  8. Just made this and it was delicious! I’ll definitely make it again. 🙂

  9. Any recommendations for making a spicy version of this? I.E. would you simply add roasted jalapenos or do you need to adjust the spices (rosemary/thyme) so it doesn’t taste funky?


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