November 26th, 2013

Turkey {or Chicken} and Wild Rice Soup


By now you probably have your Thanksgiving menu planned and have begun your preparations for the feast; if not be sure to check out 101 ideas here!  We are together in Colorado, we have the turkey defrosting, and the bread drying for stuffing {our favorite part of the meal}.

As much as wait and anticipate Thanksgiving dinner, we seldom finish all the turkey since we usually have both ham and turkey.  Leftovers are a favorite for a day or two- but then . . . what to do with the turkey?  This soup takes all that worry away – filled with so much hearty flavor, it’s fabulous any time. Make it up Saturday or Sunday, or you can freeze extra turkey to make later.  You can also use chicken to enjoy this hearty soup any night of the week!



We hope you enjoy the food, the friends, the family, and the football.  But most of all we hope you take the opportunity to reflect and give thanks for all the blessings you enjoy.  We are grateful for each of you for reading and commenting and following our family foodie adventure.  Have a Happy Thanksgiving – we’re going to take a few days to relax and enjoy family time- we’ll be back Monday with more delicious recipes for your Christmas celebrations!

Just in case you need a little more inspiration for Thanksgiving leftovers- You might also like:


Mashed Potato Turkey Pot Pie


Turkey, Bacon, Apple, and Brie Panini


Corn Chowder – for leftover ham {A Caramel Potatoes Family Favorite!}


15 Bean Soup- for leftover ham {Another family favorite!}


Cranberry Pecan Orange Rolls – for leftover cranberry sauce.  {Even if you don’t like cranberry sauce make it so you can enjoy these rolls!}



Turkey {or Chicken} Wild Rice Soup


1 medium onion, chopped
1/2 cup thinly sliced celery
1/2 cup thinly slice carrots
1/2 cup finely chopped red bell pepper
2 tablespoons butter
2 quarts (8 cups) chicken stock or broth
1 1/2  cups water
2 cups cooked turkey, chopped (or chicken)
2 cloves of garlic, minced
1 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 (4 ounce) packages Long Grain and Wild Rice Mix with Seasoning
2 cups half and half


In a large stock pot, sauté onion, celery, carrots and bell pepper in butter until tender (5-6 minutes).  Add chicken stock, water, turkey or chicken, garlic, poultry seasoning, pepper and salt.  Bring soup to a boil and add rice mix.  Reduce heat, cover and simmer 25-30 minutes (at least as long as package directions on rice mix).  Slowly stir in half and half and simmer over low heat until ready to serve.




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One Response to “Turkey {or Chicken} and Wild Rice Soup”

  1. Soup is my weakness. If I had to live on one thing for the rest of my life, I would pick soup; It’s so comforting.


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