Creamy Turkey & Wild Rice Soup

This creamy, comforting soup is perfect when using up those holiday leftovers.

Put on your holiday meal plan today!



Hands down.  The husband's favorite soup.

It is originally made with shredded chicken.  But, HELLO, Thanksgiving was yesterday so enter in the turkey.

Besides a classic turkey sandwich the next day for lunch, this is one of our favorite ways to use up leftover turkey.  It is pretty much comfort in a bowl.

Our kids gobble {sorry, I had to...} this up as well.  Per usual, our middle child asked for a second bowl and our oldest who is the pickiest of the two wasted no time downing a bowl himself.  I won't tell you how many bowls the husband had.  He'd be embarrassed.

And you know me and soups.  The main reason I make them is so this mom doesn't have to worry about dinner the following night.  It stretches out to two meals and that frankly makes me happier than a good Black Friday deal.

By the way, I won't be shopping today or this weekend, in fact I probably won't start till mid-December.  And for those that have asked I still am adhering to my 3 Gift Rule for our kids.  More on that later.

To go with our soup I made a hearty crispy on the outside, chewy on the inside artisan loaf of bread.  BEST IDEA EVER.  Have you ever seen kids inhale homemade bread slathered in butter?  It's quite the show.  You'd think they were eating candy right off the factory line.

Nothing beats homemade bread.  Here is the recipe I use each and every time.

Alright, right after reading this, get your butt to the kitchen and start pulling that turkey off the carcass and make this soup!

Start to finish ready in about 30 minutes, give or take.  Enjoy!

Creamy Turkey and Wild Rice Soup

Print this Recipe!

2 boxes of Uncle Ben's Wild Rice mix

3 c. shredded, cooked turkey

3 carrots, finely diced

2 stalks celery, finely diced

1 white or yellow onion, finely diced

6 c. chicken stock

1/2 c. half and half

1/2 stick of unsalted butter

3/4 c. flour

2 t. lemon pepper seasoning {or regular pepper}

1.  In a saucepan cook the rice according to directions, set aside. 

2.  In a large stockpot combine the butter, carrots, celery and onion.  Saute over medium heat until tender.

3.  Using a sifter, sift in the flour over the vegetables and continue to stir over medium heat, cooking out the flour for about 2 minutes.  This mixture will clump together and become thick.

4.  Slowly pour in the chicken stock and allow to cook for another 3-4 minutes, while whisking to avoid any lumps.

5.  Add in the cooked rice and chicken, stirring to combine.

6.  Turn down the heat to simmer and the soup will start to thicken.

7.  Slowly stir in the half and half and lemon pepper seasoning.  Heat to serve.