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A perfect recipe to use up leftover turkey, such as Bone-in Oven-Baked Turkey Breast. Flavorful and Healthy Turkey Wild Rice Soup is a hearty chowder made with turkey, wild and brown rice, potato, vegetables, and spices.
I am always looking for recipes to use up leftover turkey. This recipe is a healthier option than cream-based tetrazzini recipes. Made with healthy ingredients, it is a warming chowder.
This soup is hearty, but not heavy on calories.
To include whole grains, I use whole grain brown rice and add a couple of tablespoons of wild rice. This is a healthier alternative to white rice or a wild rice mixture. I also use whole wheat pastry flour as an alternative to all-purpose flour.
I try to keep the fat low in this recipe but do add a 1/2 cup of half and half for creaminess.
Ingredients for Turkey Wild Rice Soup
Instructions
Step 1. Prepare rice according to package directions.
Step 2. Chop carrots, celery, onion, potatoes, and turkey. Set potatoes and turkey aside.
Step 3. Heat olive oil in a dutch oven over medium-high heat. Add carrots and stir and cook for 3-4 minutes. Add celery, onion, and garlic and continue to cook for 3-5 minutes until vegetables start to brown. Adjust burner temperature to medium-low.
Step 4. Sprinkle flour over vegetables and stir until vegetables are coated and flour starts to brown.
Step 5. Add broth and water to vegetables in 1/2 cup amounts. Stir after each addition until a smooth sauce forms. Add potatoes and spices. Simmer at medium-low temperature for 15 minutes.
Step 6 Add half and half and turkey. Return to a boil and simmer at medium-low heat for 15 minutes.
Tips and Substitutions
Brown Wild Rice - if you don't have the time to prepare uncooked rice. These par-cooked packets will save you time.
Whole Grain Pastry Flour - out of whole-grain pastry flour? Substitute an equal amount of all-purpose flour.
Potatoes - this soup is equally good with sweet potatoes, pasta, or white Cannelloni beans.
What to Serve with Turkey Wild Rice Soup
Serve with a green arugula salad, dressed with olive oil and white balsamic vinegar and a crust of toast with melted cheese.
Other Soup Recipes for You
Hearty Turkey Wild Rice Soup
Equipment
- Stock Pot
Ingredients
- 8.8 ounces brown and wild rice par-boiled
- 2 tbsp olive oil
- 2 cups carrots sliced
- 1 cup celery chopped
- 1/3 cup onion finely chopped
- 1 tbsp garlic minced
- 1/4 cup whole wheat pastry flour or all purpose
- 4 cups water
- 4 cups chicken broth
- 2 cups potato
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bay leaf
- 2 cups turkey chopped 1/4-inch cubes
- 1/2 cup half and half,
- 1 tbsp parsley garnish
Instructions
- If not using par-ccoked rice, cook rice according to directions. Set aside.
- Add olive oil to frying pan. Add carrots, celery, garlic, and onion. Stir and cook vegetables for 3- 5 minutes until tender crisp. Add garlic and cook for one minute.
- Sprinkle flour over vegetable. Stir and cook until vegetables are coated and flour starts to brown.
- Add water in small amounts to the vegetable and flour mixture. Stir constantly. Add chicken broth and stir until a smooth sauce forms.
- Add potato and spices. Simmer for 15 minutes.
- Add turkey, rice and half & half. Bring soup to a boil. Cook for 15 minutes. Sprinkle with parsley
Notes
- Sweet potatoes are a great substitute in this recipe.
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