Thanksgiving isn't over until we've made our Smoked Turkey and Wild Rice Soup. This is a recipe that I got from my mother years ago, and we've made it our own. It takes your leftover turkey and surrounds it in this velvety and hearty soup.
I know that you've probably already used up your Thanksgiving leftovers but tuck this one away for Christmas leftovers or use a rotisserie chicken instead. This also freezes well, so if you are tired of turkey, you can save it for later. This soup rocks on a cold, dreary Winter's day.
Smoked Turkey and Wild Rice Soup
Servings: 8 cups or 4 bowls
Ingredients
- 1 stick unsalted butter
- 1/2 cup finely diced carrot, about 1 large carrot
- 1/2 cup all-purpose flour
- 7 cups turkey stock
- 6.2-ounce package Uncle Ben's Wild Rice
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flake
- 2 cups diced smoked turkey
- 1/4 cup finely chopped green onion, about 3 onions
- 1 cup half and half
- 2 teaspoons NMT BaCock! Poultry Rub recipe or another poultry seasoning
Instructions
- Saute the carrot. Preheat a stock pot over medium-high heat. Melt the butter and saute the carrot for three minutes.
- Make a volute. Sprinkle in flour while whisking to combine. Cook for 1-2 minutes, whisking continuously. Slowly add the stock while whisking. It seems like a lot of work, but it's worth the whisk (sorry, couldn't help myself).
- Add the rice, seasoning packet, black pepper, and red pepper flake. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
- Stir in the smoked turkey and green onions. Cook until heated through, about 10 minutes.
- Remove from heat and stir in the half-and-half.
- Season to taste. Add the poultry seasoning, starting with 1 teaspoon and add until you reach the taste you like. For us, that was 2 teaspoons of NMT BaCock! Poultry Rub but your mileage may vary.
