TURKEY RICE SOUP RECIPE 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.

TURKEY SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turkey Soup Recipe: How to Make It - Taste of Home image

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! —Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 30 minutes

Prep Time 30 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings (5 quarts).

Number Of Ingredients 13

Ingredients

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

Steps:

In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 412mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 1 starch

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TURKEY AND WILD RICE SOUP RECIPE: HOW TO MAKE IT

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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My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! —Carol Brethauer, Denver, Colorado
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