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Creamy Turkey and Wild Rice Soup
This Creamy Turkey and Wild Rice Soup is the perfect way to use some Thanksgiving leftovers! Easy to make and absolutely delicious, make this soup recipe all season long!
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Course:
Lunch/Dinner, Soup
Keyword:
comfort food, easy recipe, soup, turkey
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Servings:
6
Calories:
156
kcal
Author:
Tracy
US Customary
Metric
Equipment
Stove
Ingredients
▢
1/2
cup
diced onion
▢
2
cloves
garlic - minced
▢
¾
cup
diced celery
▢
¾
cup
diced carrots
▢
½
cup
diced mushrooms
▢
2
cups
diced/shredded turkey - leftovers work perfectly
▢
1
box
quick cook long grain wild rice
▢
4
cups
chicken broth
▢
1
cup
water
▢
2
cups
milk - I used skim
▢
2
tsp
salt
▢
2
tsp
pepper
▢
1/2
cup
all purpose flour
▢
7
tbsp
butter
Instructions
In a large pot over medium heat, saute the onions and garlic in 1 tbsp of butter.
Once the onions start to get translucent add in the carrots, celery and mushrooms.
While the vegetables are cooking, in a medium saucepan over medium heat, melt butter.
In a small bowl, combine salt, pepper and flour.
Stir in contents of rice seasoning packet into the saucepan with the melted butter (NOT the rice).
Reduce heat to low, then stir in flour mixture by adding 1- 2 tablespoons at a time, to form a roux.
Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until warm, 5 minutes.
Pour the broth, water and turkey into the larger pot with the vegetables. Bring just to boiling, then stir in rice.
Stir the milk mixture into broth and vegetables. Cook over medium heat until heated through and the rice and vegetables are tender.
Enjoy!
Notes
This soup is delicious with a nice chunk of bread, or serve it in a bread bowl!
Nutrition
Calories:
156
kcal
|
Carbohydrates:
18
g
|
Protein:
16
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
1481
mg
|
Potassium:
535
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
2939
IU
|
Vitamin C:
14
mg
|
Calcium:
152
mg
|
Iron:
1
mg
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