Crock Pot Turkey Wild Rice Soup Recipes

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TURKEY WILD RICE SOUP II

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.

Provided by Galynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14



Turkey Wild Rice Soup II image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

SMOKED TURKEY WILD RICE SOUP

Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.

Provided by MAERYON74

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 17



Smoked Turkey Wild Rice Soup image

Steps:

  • Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
  • Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

Nutrition Facts : Calories 478 calories, Carbohydrate 30.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 13.9 g, Sodium 1630.3 mg, Sugar 4.3 g

2 smoked turkey legs
8 cups water
4 cubes chicken bouillon (such as Knorr®)
1 onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder
1 cup uncooked wild rice
1 quart half-and-half

TURKEY WILD RICE SOUP

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

Provided by Jordanna Novak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h15m

Yield 9

Number Of Ingredients 13



Turkey Wild Rice Soup image

Steps:

  • 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.
  • 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 : Calories 409 calories, Carbohydrate 17 g, Cholesterol 55.6 mg, Fat 29.8 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 10 g, Sodium 1137.4 mg, Sugar 0.8 g

3 (10.5 ounce) cans condensed chicken broth
2 cups water
½ cup finely chopped green onions
½ cup uncooked wild rice
8 slices bacon
½ cup margarine
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
2 cups half-and-half cream
1 ½ cups cooked, diced turkey meat
2 tablespoons dry sherry

SLOW-COOKER TURKEY-WILD RICE CASSEROLE

Satisfy your hungry family with a slow-cooked supper showcasing turkey, rice and vegetables in a creamy, flavorful sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 5

Number Of Ingredients 11



Slow-Cooker Turkey-Wild Rice Casserole image

Steps:

  • In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
  • Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
  • Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1020 mg, Sugar 3 g, TransFat 0 g

4 slices bacon, cut into 1/2-inch pieces
1 lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
1 cup coarsely chopped carrots
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup sliced celery
1 cup uncooked wild rice
1 can (10 3/4 oz) condensed cream of chicken soup
2 1/2 cups water
2 tablespoons soy sauce
1/4 to 1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper

CROCK POT TURKEY WILD RICE SOUP

An excellent way to use up your leftover Thanksgiving turkey meat is with this easy crock pot soup. I like to serve this with some warm bread. This recipe is courtesy of Pillsbury Slow Cooker recipes cookbook.

Provided by TheDancingCook

Categories     Poultry

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 15



Crock Pot Turkey Wild Rice Soup image

Steps:

  • In a large skillet, heat oil; add onion and cook until tender.
  • In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
  • Add broth.
  • Cover and cook on low for 6-8 hours.
  • 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
  • Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
  • Upon serving, add toasted almonds and/or parsley, if desired.

2 teaspoons oil
1/2 cup onion, chopped
1 cup celery, diced or sliced
1 cup carrot, diced or sliced
1 cup smoked turkey, diced (about 1/2 lb)
1/2 cup wild rice, uncooked
2 (14 ounce) cans chicken broth
1 (12 ounce) can evaporated milk (fat free is ok to use)
1/3 cup flour
1 cup frozen peas, thawed
1 teaspoon dried tarragon leaves
1/4 teaspoon black pepper
2 tablespoons dry sherry (optional)
toasted slivered almonds, for garnish (optional)
chopped fresh parsley, for garnish (optional)

CROCK POT TURKEY-WILD RICE CASSEROLE

Make and share this Crock Pot Turkey-Wild Rice Casserole recipe from Food.com.

Provided by kzbhansen

Categories     Poultry

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 11



Crock Pot Turkey-Wild Rice Casserole image

Steps:

  • Cook bacon in a large skillet until almost crisp.
  • Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
  • Spray crock pot with Pam.
  • Spoon mixture into crock pot.
  • Add all remaining ingredients; mix well.
  • Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.

4 slices bacon, cut in 1/2 inch pieces
1 cup carrot, coarsely chopped
1 lb turkey breast tenderloin, cut in 1/2-1 inc pieces
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced
1 cup wild rice, uncooked
1 (10 1/2 ounce) can cream of chicken soup
2 1/2 cups water
2 tablespoons soy sauce
1/4-1/2 teaspoon marjoram
1/8 teaspoon pepper

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!

Provided by Pie9297

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14



Creamy Wild-Rice Soup With Smoked Turkey image

Steps:

  • Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
  • Stir in broth scraping pan to loosen browned bits.
  • Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
  • Combine flour and milk in a small bowl stirring with a whisk.
  • Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
  • Stir in sherry and salt.

2 teaspoons butter
1 cup carrot, chopped
1 cup onion, chopped
1 cup green onion, chopped
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
1 cup wild rice, uncooked (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

TURKEY AND WILD RICE SOUP

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. -Carol Brault, Woodville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14



Turkey and Wild Rice Soup image

Steps:

  • In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes., Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer., Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened., Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Nutrition Facts : Calories 338 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 832mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10



Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole image

Steps:

  • Cook bacon in 10 inch skillet over medium heat.
  • Once bacon is browned, add onion, carrot and celery.
  • Cook an additional minutes; drain off excess fat.
  • In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
  • Once blended, add additional can of chicken broth and spices.
  • Pour sauce into crock pot.
  • Add rice and turkey; blend well.
  • Cook on High for 30 minutes and then reduce heat to Low.
  • Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

6 slices bacon, cut into 1/2 inch pieces
1 lb turkey breast tenderloin, cut into 3/4 inch pieces
1/2 chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 (14 1/2 ounce) cans chicken broth
10 3/4 ounces condensed cream of chicken soup
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

CROCK POT TURKEY WITH MUSHROOM WILD RICE

This is one of our favorite ways to use leftover turkey, or chicken for that matter. It reheats well and the leftovers are also good wrapped up in a warm whole wheat tortilla. However, my favorite way to eat the leftovers is cold over a bed of baby spring greens and topped with walnuts, sliced apple, and purchased low-free raspberry vinaigrette dressing! (I think I actually look forward to the leftovers a little too much!) Sometimes I also throw a cup or so of cooked kidney beans in here.

Provided by Vino Girl

Categories     One Dish Meal

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 13



Crock Pot Turkey With Mushroom Wild Rice image

Steps:

  • Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
  • Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
  • Mix well.
  • Stir in turkey and vegetables.
  • Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.

4 cups turkey breast, cooked and cut up
1 onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 cup fresh mushrooms, sliced
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup
4 garlic cloves, minced
1/2 teaspoon dried marjoram
1 teaspoon fresh ground black pepper, to taste
1 tablespoon dried parsley
1 1/4 cups wild rice, uncooked
cooking spray

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From jaroflemons.com


LEFTOVER TURKEY & WILD RICE SOUP - MOUNTAIN MAMA COOKS
Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through. Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes. Add wild rice and simmer for 35 minutes.
From mountainmamacooks.com


CROCKPOT TURKEY SOUP - REAL FOOD WHOLE LIFE
In a 6-quart slow cooker, add the onion, carrot, celery, potato, turkey, salt, garlic powder, Italian seasoning, stock and water, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-7, or until the vegetables are very tender. Uncover, add the coconut milk or cream, and stir to combine.
From realfoodwholelife.com


CREAMY TURKEY & WILD RICE SOUP - CLEAN FOOD CRUSH
Instructions . Add oil to a large stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery, and thyme. Cook, stirring occasionally, until tender ...
From cleanfoodcrush.com


TURKEY WILD RICE SOUP RECIPE - (VIDEO!) - THE COOKIE ROOKIE®
Simmer and cover, then cook for 30 minutes. (Check the rice and if it isn’t softened, cook an additional 10 minutes with the lid on.) Remove the lid, add cream and turkey and cook 30-60 minutes or until the soup reduces and thickens. Use the tops below to adjust consistency (make it thicker or thinner) if necessary.
From thecookierookie.com


CROCK POT TURKEY RICE SOUP - TASTE OF THE FRONTIER
Combine turkey, broth, water, bouillon cubes, carrots, salt, pepper, garlic & onions in crock pot. Cook on high 4 hours – stirring occasionally. After it’s cooked about 4 hours, toss in egg noodles, cover & continue to cook. Prepare rice if needed (I use my rice cooker for this step- which cooks about 40 minutes.
From kleinworthco.com


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