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Turkey Wild Rice Soup II

Rated as 4.64 out of 5 Stars

"This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen."
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1 h 20 m servings 252
Original recipe yields 8 servings


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  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 252 calories; 15.2 14.4 14.3 61 795 Full nutrition

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Read all reviews 155
  1. 190 Ratings

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Most helpful positive review

I put in about a cup each of carrots and celery, finely dicing the carrots and cooking them along with the onions. Used whole milk rather than half-and-half. No almonds. So, pretty true to the r...

Most helpful critical review

This was a nice option for using up the last of the Thanksgiving day turkey. Warm, creamy and filling. The only reason I didn't give 4 stars is that I followed the directions to a tee and found ...

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Least positive

I put in about a cup each of carrots and celery, finely dicing the carrots and cooking them along with the onions. Used whole milk rather than half-and-half. No almonds. So, pretty true to the r...

This soup is AWESOME! I only made a few moderations to the recipe. I excluded the almonds, salt (used a little bit of garlic salt w/parsley), and added one cup of half-and-half. The consisten...

This is a great recipe. I wanted to use my leftovers without going to the store. I did this but I had to change the recipe a little bit. For the turkey broth I used my leftover gravy and I added...

This recipe was delicious! The only change I made, because my husband does not really like pieces of cooked onion or celery in soup, is that I pureed the soup in a blender right before adding th...

This recipe is definitely a keeper! I only made a couple of changes - added sliced mushrooms and fresh parsley. I didn't have enough turkey stock and used chicken still came out del...

This soup is the BEST! I did change a little - used Rice-A-Roni long grain & wild rice instead of uncooked, and didn't add the lemon juice (I will try that one day) but I made two batches with a...

We had this tonight from smoked turkey leftovers; hubby went back for seconds, and the kids (10, 12) loved it. I served it with sliced French bread, brushed with melted butter and baked at 400 f...

this is delicious. Extra veggies don't hurt! And for lack of half//half and cream, I used 2 percent milk. The lemon is a good addition.

soup turned out tasty. enjoyed the texture and how much more like a meal it was than turkey soups past. Does need more broth than called for in recipe if you want it more soup-like and not stew...