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Smoked Turkey Wild Rice Soup

Smoked Turkey Wild Rice Soup

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

Ingredients {{adjustedServings}} servings

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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


  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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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