The Pioneer Woman Tasty Kitchen
Profile Photo

Creamy Turkey (or Chicken!) and Wild Rice Soup

4.97 Mitt(s) 32 Rating(s)32 votes, average: 4.97 out of 532 votes, average: 4.97 out of 532 votes, average: 4.97 out of 532 votes, average: 4.97 out of 532 votes, average: 4.97 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This soup is a perfectly satisfying and yummy way to use up your leftover Thanksgiving turkey!

Ingredients

  • 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

Preparation

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.

Serve with crackers or warm bread.

4 Comments

You must be logged in to post a comment.

Profile photo of Rebekah Godt

Rebekah Godt on 7.12.2012

I made this last week, it was ok. My hubby was thinking I was making something different.

Profile photo of Susan Flowers

Susan Flowers on 11.29.2011

I made a giant pot of this soup last night and my fam of four ate every bit of it. This was a great recipe.

Profile photo of speechick

speechick on 11.27.2011

Made this tonight with leftover Thanksgiving turkey and it was wonderful! Used 1/2 the butter and almost doubled the veggies and used ff half and half and it still tastes rich and divine! Thanks for sharing!

Profile photo of paminsd

paminsd on 11.25.2011

Thanks for this recipe. I had everything on hand, so made it today using left over turkey, REALLY GOOD!

32 Reviews

You must be logged in to post a review.

Profile photo of JoyfulCook

JoyfulCook on 1.2.2015

Tasty, easy, perfect for a cold night! I used 1 cup half and half and 1 cup milk. Still tasted great! Might use olive oil next time instead of butter for a healthier option, but SO good! (and I even forgot to add the lemon!)

Profile photo of kellykitchen

kellykitchen on 12.11.2013

Really good! I took out some calories by substituting olive oil for butter and lowfat milk for half and half and was still just as delicious!

Profile photo of pbeane64

pbeane64 on 12.29.2012

Made this with leftover turkey – it was fantastic! So easy to make and hearty, too. We will definitely be making this again. Thx!

Profile photo of moxie mama

moxie mama on 12.26.2012

delicious! big hit & all the leftovers were wonderful to have around

Profile photo of kender3

kender3 on 11.24.2012

I suspect this will become a tradition.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Allergy-Friendly Panera Broccoli Cheddar Soup
Profile Photo by Sadia Malik in Soups
Learn how to make this easy and quick Allergy-Friendly Copycat Panera...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken Dumpling Soup
Profile Photo by Beth Pierce in Soups
This Chicken and Dumpling Soup recipe is made with creamy broth,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Chicken and Coconut Soup (Tom Kha Gai)
Profile Photo by Julianna in Soups
A quick and easy Thai chicken soup with coconut milk that’s...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy