Wild Rice and Turkey Soup

Staff Writer
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. 

8
Servings
802
Calories Per Serving
Deliver Ingredients

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.

Wild Rice Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Wild Rice Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
40g
62%
Sugar
14g
N/A
Saturated Fat
19g
95%
Cholesterol
185mg
62%
Protein
54g
100%
Carbs
55g
18%
Vitamin A
360µg
40%
Vitamin B12
2µg
30%
Vitamin B6
1mg
73%
Vitamin C
8mg
14%
Vitamin D
0.9µg
0.2%
Vitamin E
1mg
7%
Vitamin K
14µg
17%
Calcium
92mg
9%
Fiber
3g
14%
Folate (food)
77µg
N/A
Folate equivalent (total)
118µg
30%
Folic acid
24µg
N/A
Iron
5mg
25%
Magnesium
107mg
27%
Monounsaturated
13g
N/A
Niacin (B3)
24mg
100%
Phosphorus
561mg
80%
Polyunsaturated
5g
N/A
Potassium
1330mg
38%
Riboflavin (B2)
1mg
61%
Sodium
2414mg
100%
Thiamin (B1)
0.5mg
32.9%
Trans
1g
N/A
Zinc
5mg
31%

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