The Pioneer Woman Tasty Kitchen
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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

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Level: Easy

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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

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Rebekah Godt on 7.12.2012

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

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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.

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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!

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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

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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!)

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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!

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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!

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moxie mama on 12.26.2012

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

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kender3 on 11.24.2012

I suspect this will become a tradition.

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