Turkey And Wild Rice Soup Recipes

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TURKEY WILD RICE SOUP



Turkey Wild Rice Soup image

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! -Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Nutrition Facts :

CREAM OF TURKEY AND WILD RICE SOUP



Cream of Turkey and Wild Rice Soup image

Provided by Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice (see Ingredient Note)
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Steps:

  • This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
  • 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  • 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
  • TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
  • Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

TURKEY & WILD RICE SOUP WITH VEGETABLES



Turkey & Wild Rice Soup with Vegetables image

Thanksgiving turkey leftovers have never been so delicious. Wild rice adds a nutty flavor--plus extra protein and fiber--to this creamy, hearty soup. Try this easy, healthy turkey recipe to help you use your holiday extras.

Provided by Hilary Meyer

Categories     Turkey Leftover Recipes

Time 1h20m

Number Of Ingredients 16

2 tablespoons olive oil
1 small onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
8 ounces cremini or white button mushrooms, chopped (3 cups)
¾ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 cups water
1 cup wild rice
1 cup chopped green beans
2 ½ cups shredded cooked turkey or chicken (about 10 oz.)
2 cups whole milk
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme or 1/2 tsp. dried

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have begun to release their liquid, about 6 minutes.
  • Sprinkle flour over the vegetables; cook, stirring, until the vegetables are coated and beginning to brown, about 1 minute more. Add broth and water; cook, scraping up any browned bits, for 1 minute.
  • Add wild rice and bring to a boil. Cover, reduce heat to maintain a simmer, and cook, stirring occasionally, for 40 minutes. Add green beans; cover and continue cooking until the beans are soft and the rice is tender, about 10 minutes more.
  • Add turkey (or chicken), milk, lemon juice, and thyme. Cook, stirring, until warmed through.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 33.6 g, Cholesterol 55.9 mg, Fat 9.5 g, Fiber 3.7 g, Protein 23.7 g, SaturatedFat 2.8 g, Sodium 454 mg, Sugar 7.8 g

CREAM OF TURKEY & WILD RICE SOUP



Cream of Turkey & Wild Rice Soup image

Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Rice Soup Recipes

Time 35m

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 ounces)
¾ cup chopped celery
¾ cup chopped carrots
¼ cup chopped shallots
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice, (see Ingredient Note)
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
½ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  • Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 28.5 g, Cholesterol 79.7 mg, Fat 10.6 g, Fiber 2.7 g, Protein 36.9 g, SaturatedFat 3.7 g, Sodium 364.1 mg, Sugar 2.8 g

TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced 1/4 inch thick
3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 carrots, sliced 1/4 inch thick
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium chicken broth
Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice
3 bay leaves (preferably fresh)
12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
1 cup wild rice blend
6 cups baby spinach (about 7 1/2 ounces)

Steps:

  • Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
  • Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
  • Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

TURKEY WILD RICE SOUP II



Turkey Wild Rice Soup II image

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Provided by Galynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  • Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  • Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

GROUND TURKEY AND WILD RICE SOUP



Ground Turkey and Wild Rice Soup image

I was looking for healthier ground turkey recipes and came up with this ground turkey soup with rice. I serve this with a fresh French bread. It also freezes really well!

Provided by Tracy Czarny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

1 pound ground turkey
2 tablespoons salted butter, or to taste
2 medium carrots, diced
1 small onion, diced
1 stalk celery, diced
2 cloves garlic, minced
4 cups chicken broth, or more to taste
1 cup 1% milk
1 tablespoon dried parsley
1 tablespoon dried thyme
1 ½ teaspoons ground black pepper
3 ½ cups cooked wild rice

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
  • Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
  • Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.7 g, Cholesterol 71.6 mg, Fat 10.8 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 891.6 mg, Sugar 3.1 g

TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

Found this recipe in a magazine years ago and have made it faithfully after Thanksgiving ever since. It is similar to a "cream of" soup and ever so delicious with a few simple spice modifications I have made.

Provided by Judith N.

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
4 ounces mushrooms, sliced
2 1/3 cups water
2 cups chicken broth (or broth from cooked down turkey carcass)
1 (6 ounce) package long grain and wild rice blend
2 tablespoons dry sherry (optional)
2 cups diced cooked turkey
1 cup heavy cream
1 egg yolk
pepper, ground,to taste
1 tablespoon parsley
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage
1/8 cup soy sauce, (see note)

Steps:

  • Melt butter in large saucepan over medium heat.
  • Add onion and mushrooms; cook 2 minutes, until onion is translucent.
  • Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
  • Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
  • Add sherry and boil 1 minute.
  • Add turkey. (See NOTE)
  • Reduce heat to low.
  • Mix cream and egg yolk; stir in a few spoonfuls of soup.
  • Add to soup in a slow steady stream, stirring constantly.
  • Add soy sauce. Cook only until slightly thickened and hot; do not boil.
  • NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
  • (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

CREAM OF TURKEY AND WILD RICE SOUP



Cream of Turkey and Wild Rice Soup image

A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

QUICK TURKEY-WILD RICE SOUP



Quick Turkey-Wild Rice Soup image

After only 10 minutes of preparation, you'll be dishing up tasty bowlfuls in no time!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

3 tablespoons butter or margarine
1/2 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 package (8 oz) 98% fat-free oven-roasted turkey breast, cubed (about 2 cups)
2 cups water
2 tablespoons instant chopped onion
1 package (6 oz) original-flavor long-grain and wild rice mix
2 cups soymilk

Steps:

  • In 5-quart Dutch oven, melt butter over medium heat. Stir in flour with wire whisk until well blended. Slowly stir in broth with wire whisk. Stir in turkey, water, onion, rice and contents of seasoning packet.
  • Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
  • Stir in soymilk; heat just to boiling.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g

CREAMY TURKEY AND WILD RICE SOUP



Creamy Turkey and Wild Rice Soup image

Make and share this Creamy Turkey and Wild Rice Soup recipe from Food.com.

Provided by Grace Lynn

Categories     Poultry

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

for the turkey broth
2 tablespoons unsalted butter
2 onions, chopped
1 celery rib, chopped
1 smoked turkey or 1 chicken carcass, cut into 4 pieces
3 cups white wine
6 cups low sodium chicken broth
for the soup
1 cup wild rice
2 carrots, peeled and chopped
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups cooked turkey, chopped
salt and pepper

Steps:

  • For the turkey broth.
  • Melt butter in large Dutch oven over medium-high heat. Cook onions, celery and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
  • For the soup.
  • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
  • Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

Nutrition Facts : Calories 563.2, Fat 23.9, SaturatedFat 13.1, Cholesterol 117.7, Sodium 217.8, Carbohydrate 36.6, Fiber 3.1, Sugar 4.8, Protein 31.4

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From verkengroup.com


CREAMY TURKEY AND WILD RICE SOUP RECIPE | MYRECIPES
Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Advertisement. Step 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently.
From myrecipes.com


CREAMY TURKEY WILD RICE SOUP RECIPE - RECIPES.NET
2022-03-23 In a large stock pot over medium high heat, add the olive oil, mushrooms, carrots, celery and onion. Cook for about 5 minutes until tender. Add the flour and cook for 1 to 2 minutes more. Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender. Add the turkey gravy, half and half, and turkey ...
From recipes.net


TURKEY AND WILD RICE SOUP RECIPE - IAN KNAUER | FOOD & WINE
Step 1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden ...
From foodandwine.com


TURKEY & WILD RICE SOUP MADE WITH CAMPBELL’S® CLASSIC …
1. Heat oil in a large pot over medium-high heat. Add in onions, carrots and celery. Sauté for 10 minutes. Add garlic and cook for 3 minutes stirring often.
From campbellsfoodservice.com


TURKEY AND WILD RICE SOUP | MEATEATER COOK
2020-11-23 Once hot, drop in a tablespoon of butter. When the butter foams, add the onions and sauté until soft. Add the carrots and celery. Continue to cook for an additional few minutes before adding the garlic. Cook for one more minute or until fragrant. Sprinkle in …
From themeateater.com


TURKEY AND WILD RICE SOUP RECIPE - LIFEMADEDELICIOUS.CA
2012-01-16 2 cups (500 mL) cut-up cooked turkey, chicken or ham ; 3 1/2 cups (875 mL) chicken broth ; 1 can (284 mL) sliced mushrooms, drained ; 2 tbsp (25 mL) instant chopped onion ; 1 package (6 ounces) original-flavour long-grain and wild rice mix
From lifemadedelicious.ca


CREAMY TURKEY AND WILD RICE SOUP {SLOW COOKER} - REAL MOM …
2012-11-15 Instructions. In a slow cooker, add the broth, water, rice mix along with seasonings from seasoning packet, carrots, and celery. Stir to combine. Cook on low for 6-8 hours. When soup is almost ready, melt the butter in a sauce pan. Add the flour, salt, and pepper, to the butter and whisk together.
From realmomkitchen.com


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