Turkey Or Chicken Wild Rice Soup No Milk Or Cream Recipes

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

Ingredients

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.

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

Ingredients

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

TURKEY WILD RICE SOUP

Turkey Wild Rice Soup image

You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.

Provided by Jordanna Novak

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

Time 1h15m

Yield 9

Number Of Ingredients 13

Ingredients

3 (10.5 ounce) cans condensed chicken broth
2 cups water
½ cup finely chopped green onions
½ cup uncooked wild rice
8 slices bacon
½ cup margarine
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
2 cups half-and-half cream
1 ½ cups cooked, diced turkey meat
2 tablespoons dry sherry

Steps:

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutrition Facts : Calories 409 calories, Carbohydrate 17 g, Cholesterol 55.6 mg, Fat 29.8 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 10 g, Sodium 1137.4 mg, Sugar 0.8 g

TURKEY OR CHICKEN WILD RICE SOUP (NO MILK OR CREAM)

Turkey or Chicken Wild Rice Soup (No Milk or Cream) image

I put this together to use up some leftover turkey, inspired by some of the great soup recipes and their reviews here on Recipezaar. I stirred in some leftover gravy, but I know I won't always have that in the fridge. Feel free to stir in things you have in the fridge.

Provided by Recipe Reader

Categories Chicken

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter, divided
1/2 cup onion, chopped
1 cup mushroom, sliced
2 green onions, chopped
1 garlic clove, crushed
1/8 teaspoon herbes de provence (or any dried herb of your choice, like thyme)
1/8 teaspoon ground black pepper
1 (4 1/4 ounce) package long grain and wild rice blend
3 1/2 cups water
1 bay leaf
1 1/2 cups turkey, cooked and diced (or chicken)
3 tablespoons dry sherry, divided

Steps:

Melt half the butter, add onion and cook for about five minutes, until softened.
Add remaining butter, mushrooms, 1 tablespoon sherry and cook for five more minutes.
Add the green onions, garlic, dried herbs, black pepper and cook for a couple of minutes.
Add the rice mix with the seasoning packet and 3 1/2 cups of water. Stir in the bay leaf, turkey (or chicken) and sherry.
Bring to a boil then cover, lower heat, and simmer for 25 minutes.
Remove bay leaf before serving.

Nutrition Facts : Calories 117.4, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 40.3, Carbohydrate 6.6, Fiber 0.9, Sugar 2.4, Protein 1.3

CREAMY TURKEY OR CHICKEN WILD RICE SOUP

Creamy Turkey or Chicken Wild Rice Soup image

I got this recipe for Eating Well Magazine and it ROCKS! We used smoked turkey once and that has more taste but its not as good for you. Freezes nicely too. And its QUICK

Provided by tmiufps

Categories Long Grain Rice

Time 35m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
2 cups mushrooms (optional)
3/4 cup chopped celery
3/4 cup chopped carrot
1/4 cup shallot
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking wild rice
3 cups shredded cooked turkey or 3 cups cooked chicken
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Steps:

Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 337.1, Fat 13.9, SaturatedFat 4.7, Cholesterol 91.6, Sodium 337.5, Carbohydrate 14.9, Fiber 1.3, Sugar 1.9, Protein 38

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