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. 


  • 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


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.