Turkey & Wild Rice Soup

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Photo by Kellie Renfroe

Plan for a great soup using leftover Thanksgiving turkey, a recipe that’s both fast and yummy.

Turkey and Wild Rice Soup
8 cups chicken or turkey broth
1/2 cup chopped green onion
1/2 cup wild rice, rinsed
1 stick butter, melted
3/4 c. flour
1 Tbsp sherry
1/2 tsp poultry seasoning
1 1/2 cups turkey or chicken
1/2 of a large box of Velveeta cheese
1 cup half and half
Bacon bits, crumbled

Simmer together the chicken broth, onion and wild rice for 40 minutes.  In a separate pan, whisk flour into melted butter.  Add sherry and poultry seasoning.  Whisk this mixture into the broth.  Simmer (do not boil).  Melt the Velveeta into 1 cup of half and half.  Add cheese to the soup, along with the turkey.  Serve with crumbled bacon bits on top.
Molly's Signature

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

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  1. Love your recipe Molly. I used chicken instead of turkey and it was awesome!

  2. This is DIVINE!! Very, very rich, but wonderful. Small portions are necessary. Very high on the comfort food scale!!


  3. This is very high on the comfort food scale. It is incredibly rich but wonderfully yummy!!