Cream of Turkey & Wild Rice Soup

November/December 2008

Your rating: None Average: 3.9 (280 votes)

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

"I made this last night to use up the last of our Thanksgiving turkey and it was fantastic. I did add 2c extra broth and 1t of herbs de provence. Also I got some store brand wild rice mix similar to rice-a-roni and tossed the sesoning...
Cream of Turkey & Wild Rice Soup

50 Reviews for Cream of Turkey & Wild Rice Soup

Quite yummy - even though I didn't follow directions right

I misread this - what can I say, I scan instructions. So while I was supposed to sautee the veggies first, I started the broth and dumped the crispy veggies in. Big whoops - obviously that would hinder the flavor. So I kept the chopped mushrooms and added a half an onion and a stalk of celery so I could make that roux, and followed those instructions as written - but then still just added some broth to that pan and then dumped it in the big pot since my skillet couldn't handle the whole thing. I need a big saucepan I guess. Anyway - even with my mess-up, and some added salt, it felt way too thick for a soup, so I added another cup or two of turkey broth, 1 T. of tamari and about 1 T. of white wine vinegar because I liked the idea of white winey finish to this. It tastes awesome!

No weird ingredients - easy to make with leftovers
My husband's favorite soup.

This is my husband's favorite soup. I use wild turkey instead of domestic, add the packet in the Uncle Ben's Wild Rice and add our homemade pepper for spices. Other than those few items, I don't change a thing.

Amazing recipe. Made some minor tweaks to amp up the flavor!

Made this tonight and it was AWESOME! After reading everyone's reviews regarding the bland flavor of the soup I made some minor tweaks of my own to really make this soup taste oh-so-WONDERFUL!

Instead of using 1/4 cup of flour I used 3 Tbs. After all this is a soup not a pot pie filling. I used 3 1/2 cups shredded turkey (dark and white) meat and it was absolutely amazing. As far as the flavor goes, I can see why everyone is saying that this soup is missing something and I couldn't agree more. I added in 4 cloves chopped garlic and fresh rosemary (1 sprig) and thyme (3 sprigs). Sautéed those with the carrots, shallots, and celery. The soup is a little thick in my opinion even with 3 Tbs of flour so I added an extra 1/4 cup of chicken stock to thin it to my liking. The flavor of the soup itself is quite bland so instead of dousing it in extra salt I grated the zest of one lemon into it and boy was it delicious! The lemon cuts through the richness of the soup and brightness it up completely. Hope this helps!

Awesome soup!

So, the first time I made this soup it was great, even though I didn't have wild rice.

Beware though, I made it again earlier tonight and my sour cream had gone bad. I substituted greek yogurt instead and it didn't come out nearly as good. In fact, it was far far from the original.

Stick to the recipe (in general) and it's pretty hard to screw this up.


This recipe is really tasty! I read other reviews that said it needed more flavor, so I added about a teaspoon of Mrs. Dash's garlic and herb spice and a few shakes of garlic powder. It came out great! I also used rotisserie chicken which has a good deal of salt/flavor. Yum!


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