© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
This Turkey and Wild Rice Soup recipe will feed a crowd! Perfect for a cold day, a bowl of this soup will warm you up from the inside out. Leftover turkey works well in this dish.
2 c uncooked wild rice
1/2 c olive oil
4 large sweet onions, peeled and finely chopped
6 medium carrots, peeled and finely diced
8 medium celery spears, finely diced
2 qt turkey stock
2 bay leaves
2 bunches thyme, picked and lightly chopped
3-1/2 to 4 lbs cooked turkey, medium dice
1 bunch flat leaf parsley, cleaned and chopped
Salt and freshly ground black pepper to taste
Bring 3 quarts water to a boil, stir in wild rice. Bring back to a boil and reduce heat to a simmer until rice is cooked.
Heat oil in a sauté pan and sauté onion in the oil. When onion is about half cooked, add celery and carrot. Stir in thyme and continue to cook for about 3 minutes.
Add cooked rice, bay leaf and turkey stock. Bring to a boil and immediately reduce heat to a simmer. Simmer for 10 minutes.
Add cooked turkey and simmer gently for 5 to 10 minutes.
To finish the soup, add parsley, salt and pepper to taste.
270 Total Calories
80 Calories from Fat
8 g Total Fat
12 % Daily Total Fat
1 g Saturated Fat
8 % Daily Saturated Fat
85 g Cholesterol
28 % Daily Cholesterol
530 mg Sodium
22 % Daily Sodium
20 g Total Carbohydrates
7 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
3 g Sugars
29 g Protein
50 % Daily Protein
15 % Daily Vitamin C
6 % Daily Calcium
15 % Daily Iron