2 ratings

Turkey and Wild Rice Soup

A wholesome bowl of goodness
Courtesy of Perdue

This hearty soup combines butternut squash with wild rice, turkey and leeks. And the addition of sage adds just the right earthy touch.

Recipe courtesy of Perdue 

Ready in
1 h, 5 m
5 m
(prepare time)
1 h
(cook time)
Calories Per Serving


  • 2 Cups shredded turkey
  • 3 Cups water
  • 2 Tablespoons butter or olive oil, divided
  • 1 Cup wild and white rice blend
  • 1 Cup chopped leek, white part only
  • 2 Cups fresh butternut squash, cubed (in 1/2-inch cubes)
  • 1 Teaspoon fresh sage, minced
  • 3 slices bacon, cooked and diced
  • 4 Cups chicken broth
  • Salt and pepper to taste


In a large pot, bring 3 cups of water, 1 tablespoon butter or olive oil, and salt to a boil.

Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked.

Meanwhile, heat remaining teaspoon butter or oil in a large skillet.

Add leeks and saute for 2 minutes; turn heat to low and add squash.

Cover, and cook 10 to 15 minutes, just until squash is soft.

Add leeks, squash, 2 cups shredded, cooked turkey meat, bacon and fresh sage or dry poultry seasoning to cooked rice.

Add broth and bring to a boil; season with salt and pepper, and serve.