Recipes from the Grapevine Cottage

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Wild Rice & Turkey Soup

Looking for new ways to use leftover turkey after Thanksgiving, Linda came up with this simple soup recipe – we think it is a keeper, and could even be done using roast chicken year round....

Serves 6 - 8



2 tablespoons olive oil 
1 medium onion, diced 
4 celery stalks, diced 
4 carrots, diced 
32 ounces chicken broth (add more for a thinner soup) 
Kosher salt 
Black pepper 
1 bay leaf 
1 cup of Uncle Ben’s slow cooking wild rice mix, including about ½ the packet of dry seasoning 
4 cups shredded leftover turkey   


In a large pot, heat the olive oil and cook the onions, celery and carrots for about 10 minutes until they have softened. Add the broth, salt, pepper and bay leaf. Bring to a stir in the rice mix, seasoning and turkey. Cover and cook for about 45 minutes, or until rice is done. We enjoyed it the day after Thanksgiving, and it also freezes well.