You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.

Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

    Advertisement
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.

  • When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutrition Facts

409 calories; 29.8 g total fat; 56 mg cholesterol; 1137 mg sodium. 17 g carbohydrates; 17.9 g protein; Full Nutrition

Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2005
This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the green onion I chopped some leek carrot and shallot. Instead of adding to the broth I cooked in 1 Tbsp. butter and 1 Tbsp. olive oil adding some garlic at this point. After veggies were softened I added a large can of chicken broth which ends up being more than the recipe calls for but it works. For the rice I used 1 package of Uncle Ben's Wild Rice. I cut the amount of butter and flour to 1/4 cup of each and then added 1/2 c. half and half 1/2 c. lowfat milk the poultry seasoning and the seasoning packet from the Uncle Ben's Rice. I omitted the salt and pepper. There is plenty of salt in the broth and the seasoning mix. Also I did not use bacon but put some bacon bits on the side so the kids could sprinkle them on. Making these changes cuts quite a bit of the fat. Adding the seasoning packet gives it a great flavor. Trust me it was fantastic. Read More
(140)

Most helpful critical review

Rating: 3 stars
12/02/2008
I had to majorally tweek this to get it to work for me. First I just used 6 cups of chicken broth but I probably should have used more. I started with 2 tbsp olive oil and sautéed 1 tbsp minced garlic then added diced celery and carrots. After cooking for 5 minutes I added about 3 cups of chopped potato. To this I added my broth and rice. Because I was wary that the soup would be too bland I added 2 tsp dried oregano 2 tsp dried basil 1/2 tsp pepper and 2 tsp dried parsley. I also knew the soup would be WAY to thick using an entire 3/4 cup of flour so I scaled it back to 1/2 cup. I also used whole milk to cut back on the fat a little. When I added the cream mixture to the rice mixture it was more like rice pudding than soup so I ended up adding another 4 or 5 cups of chicken broth to make it creamy soup consistency. Oh I also didn't bother with the bacon because I had none. So all in all a good start and with my changes it turned out to be a nice soup. It was a HUGE batch however so I froze some for later. Thanks for the spring board! Read More
(8)
214 Ratings
  • 5 star values: 150
  • 4 star values: 48
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/03/2005
This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the green onion I chopped some leek carrot and shallot. Instead of adding to the broth I cooked in 1 Tbsp. butter and 1 Tbsp. olive oil adding some garlic at this point. After veggies were softened I added a large can of chicken broth which ends up being more than the recipe calls for but it works. For the rice I used 1 package of Uncle Ben's Wild Rice. I cut the amount of butter and flour to 1/4 cup of each and then added 1/2 c. half and half 1/2 c. lowfat milk the poultry seasoning and the seasoning packet from the Uncle Ben's Rice. I omitted the salt and pepper. There is plenty of salt in the broth and the seasoning mix. Also I did not use bacon but put some bacon bits on the side so the kids could sprinkle them on. Making these changes cuts quite a bit of the fat. Adding the seasoning packet gives it a great flavor. Trust me it was fantastic. Read More
(140)
Rating: 5 stars
12/03/2005
This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the green onion I chopped some leek carrot and shallot. Instead of adding to the broth I cooked in 1 Tbsp. butter and 1 Tbsp. olive oil adding some garlic at this point. After veggies were softened I added a large can of chicken broth which ends up being more than the recipe calls for but it works. For the rice I used 1 package of Uncle Ben's Wild Rice. I cut the amount of butter and flour to 1/4 cup of each and then added 1/2 c. half and half 1/2 c. lowfat milk the poultry seasoning and the seasoning packet from the Uncle Ben's Rice. I omitted the salt and pepper. There is plenty of salt in the broth and the seasoning mix. Also I did not use bacon but put some bacon bits on the side so the kids could sprinkle them on. Making these changes cuts quite a bit of the fat. Adding the seasoning packet gives it a great flavor. Trust me it was fantastic. Read More
(140)
Rating: 5 stars
02/13/2003
I was looking for a recipe to use up some leftover turkey and gave this a try. I modified it a little by putting in the crockpot for the afternoon. This recipe was really easy and tasted wonderful. Read More
(66)
Advertisement
Rating: 5 stars
07/16/2006
This is the best turkey rice soup I have ever experienced. I have made it four or five times since I found the recipe back at Thanksgiving time and it has turned out exactly the same each time. I have shared this soup with friends and they love it. I can't say enough to explain the wonderful taste of this soup. I have even subsituted chicken and it still tastes great!! I love cooking from scratch and this is the most consistent recipe I have ever used. Do you get that this is WONDERFUL?? Give it a try you will not be disappointed!! Read More
(60)
Rating: 4 stars
11/26/2007
In the interest of reducing the fat in this recipe I took other reviewers' advice and reduced the butter/flour by half. I also omitted the salt and used unsalted butter instead of margarine. Next time I'll reduce the butter/flour further since the soup still came out extremely thick - like gravy consistency. The flavor is very good but this recipe does need some tweaking. Read More
(32)
Rating: 5 stars
12/01/2003
This soup is great! We used it with our Thanksgiving leftovers... we added in some carrots and corn to give it a little color. It was fabulous! Read More
(32)
Advertisement
Rating: 5 stars
12/01/2003
This recipe was really good and we don't usually eat soup as a meal! I used turkey stock and I didn't have any half in half so I used 1 c. heavy cream and 1 c. skim milk. I also substituted brandy for the sherry because that is what I had on hand. One other thing just heat the soup through if you continue to simmer the soup continues to thicken and this changed the flavor slightly. Excellent recipe I would recommend that anyone try this. Read More
(27)
Rating: 5 stars
12/04/2005
I had my Thanksgiving a week late so I decided to use my leftover turkey for this soup and I will be making this every year - this soup is great! I only made a few changes: I followed some other reviewers and added some shredded carrots and frozen corn for color. I also used about 3-4 Tbsp of read bacon bits and used fat-free half & half. I think the next time I make this I may try to make it a little lower in fat and follow the previous reviewer and cut the butter and flour amount in half and use only 1 cup of fat-free half & half. This soup is great and I will definitely be making this again! Read More
(22)
Rating: 4 stars
01/20/2008
This recipe is very good I did omit the bacon though and still tasted good. I have also tried this with cut up chicken and it is tasty as well. Read More
(17)
Rating: 5 stars
12/30/2009
This is a keeper! I did add garlic celery and carrots. Used Fat Free Half and Half. The sherry was a really nice touch. I fried the bacon drained and then used the same pan to make the roux / cream sauce. Saved a pan and added great flavor from the bacon. Read More
(15)
Rating: 3 stars
12/02/2008
I had to majorally tweek this to get it to work for me. First I just used 6 cups of chicken broth but I probably should have used more. I started with 2 tbsp olive oil and sautéed 1 tbsp minced garlic then added diced celery and carrots. After cooking for 5 minutes I added about 3 cups of chopped potato. To this I added my broth and rice. Because I was wary that the soup would be too bland I added 2 tsp dried oregano 2 tsp dried basil 1/2 tsp pepper and 2 tsp dried parsley. I also knew the soup would be WAY to thick using an entire 3/4 cup of flour so I scaled it back to 1/2 cup. I also used whole milk to cut back on the fat a little. When I added the cream mixture to the rice mixture it was more like rice pudding than soup so I ended up adding another 4 or 5 cups of chicken broth to make it creamy soup consistency. Oh I also didn't bother with the bacon because I had none. So all in all a good start and with my changes it turned out to be a nice soup. It was a HUGE batch however so I froze some for later. Thanks for the spring board! Read More
(8)