Smoked Turkey Wild Rice Soup

Smoked Turkey Wild Rice Soup


"Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread."

Ingredients 2 h 30 m {{adjustedServings}} servings 478 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1630 mg
  • 65%

Based on a 2,000 calorie diet

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  1. Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
  2. Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
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Reviews 19

  1. 24 Ratings

Menwith Hill'er Back Home !!

This was a fantastic use for leftover turkey and a starting recipe base for me....... I started down that road because the instructions said to add the rice at two different points. I figured the second time was the right one. I also noticed there was no salt listed (the bouillon I used didn't add a salt taste at all for me)….so I went off on a tangent….The spice mix was very nice for this soup – but I added salt, Cajun seasoning, and red pepper. I added about 12 cups of water (I felt 8 was not enough for all the spices added!)…used dried celery leaf instead of the celery…used a tiny bit of red curry paste instead of the curry powder….. I used the two legs and two wings from our turkey. I diced my onions – didn’t want them in big pieces – since everything else was in small pieces! I brought to a boil and simmered for 30 minutes. Then I took out the turkey and removed the meat and returned the meat to the pot. I then added 1 quart of buttermilk (instead of the half and half), one cup of our leftover mashed potatoes, and one small can mushroom pieces (drained)……..and brought to a simmer and maintained on low for 30 minutes. I then added 1 cup Minute Rice and ½ cup “Egg Bow” pasta and simmered for 20 minutes. Came out wonderful! Oh – also – even though it’s common sense – the recipe should mention to remove the bay leaves before serving! I do love the combination of the spices – so don’t shy from this recipe – just needed a few tweaks for me!!!!


Now one of my favorite homemade soups. It was easy to make and delicious. Instead of using boullion cubes I replaced the water with a combination of turkey and vegetable broth. I made this recipe originally post Thanksgiving and had a number of items on hand. Also I used one cup heavy whipping cream to avoid going to market instead of half and half- this made for a heavier hearty soup more like stew but delicious! Great recipe heavier or lighter.


I left out the half-and-half, and it was still an excellent flavor. Mmmm