Turkey (or Chicken) and Wild Rice Soup
This Turkey and Wild Rice Soup is a cozy, comforting way to use up leftover holiday turkey or chicken. It features tender vegetables, creamy broth, and hearty wild rice for a satisfying one-pot meal. Perfect for chilly nights, it makes 12 servings and reheats beautifully for easy lunches or dinners.
Servings 12 servings
Calories 296kcal
Ingredients
- 8.6 oz Rice-A-Roni long grain & wild rice two 4.3 oz boxes
- 1 cup celery diced
- 1 large onion diced
- 1 ½ cups carrots diced
- 1 cup water
- ¾ cup butter
- ¾ cups flour
- 14 oz chicken broth
- 2 cups half and half
- 2 cups milk
- 2 chicken bouillon cubes
- 3 cups turkey or chicken, diced
- salt
- pepper
Instructions
- In a large sauce pan, cook packages of rice according to package directions.
- In a dutch oven sized pot, add celery, onion, and carrots. Cook until vegetables are tender. Remove from pot and set aside.
- In that same pot you cooked the vegetables in, melt butter. Then whisk in flour. Once whisked together slow whisk in the chicken broth, half and half, and milk.
- In a small bowl, dissolve the bouillon cubes in a half cup hot water. Then whisk into the creamy mixture.
- Then add the cooked rice, cooked vegetables, and turkey to the soup. Add salt and pepper to taste. Cook until well heated. Makes 12 servings.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 28g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 434mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3279IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg