TURKEY RICE SOUP RECIPES

Name: Turkey and Wild Rice Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 1/2 cup uncooked wild rice; 4 cups water; 1/2 cup butter, cubed; 8 ounces red potatoes (about 2 medium), chopped; 1 medium onion, chopped; 1 celery rib, chopped; 1 medium carrot, chopped; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 3 cups chicken broth; 2 cups half-and-half cream; 1 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; 2 cups cubed cooked turkey or chicken

TURKEY AND WILD RICE SOUP RECIPE: HOW TO MAKE IT

Turkey and Wild Rice Soup Recipe: How to Make It image

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 25 minutes

Prep Time 20 minutes

Cook Time 01 hours 05 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

Ingredients

1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken

Steps:

In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes., Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer., Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened., Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Nutrition Facts : Calories 338 calories, FatContent 19g fat (12g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 832mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

BASIC TURKEY AND RICE SOUP RECIPE - FOOD.COM

Basic Turkey and Rice Soup Recipe - Food.com image

A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 tablespoon olive oil
1 tablespoon garlic clove, minced
1 medium yellow onion, chopped
3 cups low sodium chicken broth (Wolfgang Puck's preferred) or 3 cups low sodium vegetable broth (Wolfgang Puck's preferred)
1 large fresh carrot, diced
1/2 cup celery, chopped
1/4 cup long grain white rice, uncooked (NOT instant)
1 (10 ounce) package green peas, thawed (from the freezer section)
1/2 teaspoon ground sage
1/4 teaspoon nutmeg
salt and pepper (optional)
1 lb turkey breast, cooked and diced (Jennie-O preferred)

Steps:

In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.

Nutrition Facts : Calories 361.3, FatContent 12.9, SaturatedFatContent 3.1, CholesterolContent 73.7, SodiumContent 149.1, CarbohydrateContent 27.2, FiberContent 5.1, SugarContent 6.6, ProteinContent 33.8

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My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin
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