Smoked Turkey Wild Rice Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1630.3 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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