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  • Wild Game Gourmet

Turkey and Wild Rice Soup

This is a great way to soften up those turkey legs, thighs and wings and transform them into a delicious, healthy, flavorful soup. Great on a cold Montana spring day. Freezes well also!

Prep time: 3 hours

Cook time: 45 minutes

Servings: 12


Turkey: 1 leg, 1 thigh, 1 wing

8 Tbsp olive oil or butter

4 carrots, chopped

2 large onions, chopped

4 celery stalks, sliced

16 ounce sliced mushrooms

6 garlic cloves, minced

8 Tbsp flour

10 cups chicken stock

2 Tbsp chopped fresh thyme leaves

2 tsp chopped fresh rosemary

1 Tbsp Worcestershire sauce

2 cups uncooked wild rice

1 cup half and half

Salt and pepper to taste


-Add turkey to a large pot, submerge with water (frozen turkey is OK)

-Bring to a boil then reduce heat and simmer for 3 hours

-Remove turkey meat from bones, cut into bite sized pieces, set aside

-Add oil or butter to stock pot

-Add carrots, onion and celery to the pot, season with seasoning salt and/or regular salt and pepper, cook until softened

-Add mushrooms and garlic and cook for another 5 minutes

-Add flour and cook for 3 minutes

-Add 8 cups of chicken stock, turkey, thyme, rosemary, Worcestershire sauce and wild rice

-Bring to a simmer, cover and simmer for 45 minutes or until rice is cooked

-Stir in the half and half and taste

-Simmer an additional 15 minutes if rice is not tender

-Add salt, pepper to taste

-Add chicken stock if soup is too thick for your liking


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