Creamy Turkey and Wild Rice Soup

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Made this with the left over turkey carcass this year...loved it! Got recipe from Cook's Country.

Ingredients Nutrition


  1. For the turkey broth.
  2. 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.
  3. For the soup.
  4. 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.
  5. 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.
Most Helpful

This soup is outstanding. It's become a post-Thanksgiving tradition. I don't rally follow this particular turkey stock recipe -- I have my own version -- but once the stock is made, I do follow the rest of the recipe. Yum!

wj1 December 01, 2014