3.5
2 ratings

Wild Rice and Turkey Soup

Rice and Turkey Soup
Rice and Turkey Soup
Shutterstock/Michael C. Gray

Rice and Turkey Soup

Chef Patrick Long from The Green Room in South Carolina created this recipe to use Thanksgiving leftovers. 

Ingredients

  • 2 1/2 Pounds turkey, roasted and shredded
  • 6 quarts brown turkey stock
  • 2 onions, medium dice
  • 2 carrots, medium dice
  • 2 stalks celery, medium dice
  • 2 Tablespoons garlic, minced
  • 1 Cup butter
  • 1 Cup all-purpose flour, sifted
  • 2 Tablespoons thyme
  • 2/3 Cups wild rice
  • 2 Cups water
  • Salt and pepper, to taste

Directions

In a medium sauce pot, bring the water to a boil, add the wild rice. Reduce heat and cover until wild rice is cooked, or about 45 minutes. Strain off excess water and set aside. 

n a large thick-bottomed soup pot, melt butter and sweat onions, carrots, and celery for about 3 minutes. Next add the garlic and then slowly sift in the flour until all the butter is absorbed by the flour. Cook for another 5 minutes until flour starts to turn brown. Add turkey stock gradually and stir mixture constantly with a whisk to get rid of the clumps of flour. Once all the turkey stock is in the soup, add the wild rice and shredded turkey. Bring mixture to a boil, being sure to stir occasionally. Reduce heat to a simmer and cook for another 20 minutes, until the carrots are tender. Add fresh thyme to finish and season the soup to taste.

Nutritional Facts
Servings8
Calories Per Serving802
Total Fat40g62%
Sugar14gN/A
Saturated19g95%
Cholesterol185mg62%
Protein54g100%
Carbs55g18%
Vitamin A360µg40%
Vitamin B122µg30%
Vitamin B61mg73%
Vitamin C8mg14%
Vitamin D0.9µg0.2%
Vitamin E1mg7%
Vitamin K14µg17%
Calcium92mg9%
Fiber3g14%
Folate (food)77µgN/A
Folate equivalent (total)118µg30%
Folic acid24µgN/A
Iron5mg25%
Magnesium107mg27%
Monounsaturated13gN/A
Niacin (B3)24mg100%
Phosphorus561mg80%
Polyunsaturated5gN/A
Potassium1330mg38%
Riboflavin (B2)1mg61%
Sodium2414mg100%
Thiamin (B1)0.5mg32.9%
Trans1gN/A
Zinc5mg31%