Turkey Noodle Wild Rice Soup Recipes

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CREAMY LEFTOVER-TURKEY-AND-RICE SOUP



Creamy Leftover-Turkey-and-Rice Soup image

Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 8

4 cups chicken or turkey stock, preferably homemade
2 medium leeks, white and light-green parts only, sliced into 1/2-inch-thick rounds and well washed
Kosher salt and freshly ground pepper
2 large egg yolks
3 tablespoons fresh lemon juice, plus wedges for serving
2 cups shredded cooked turkey or chicken
1 1/2 cups cooked white rice
Chopped fresh dill and extra-virgin olive oil, for serving

Steps:

  • In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
  • In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.

TURKEY NOODLE & WILD RICE SOUP



Turkey Noodle & Wild Rice Soup image

It's is our favorite soup recipe. We look forward to having it after Thanksgiving. Also quick and easy to make with a rotisserie chicken ( or cook your own). Enjoy!

Provided by Robin Berryhill

Categories     Cream Soups

Time 1h20m

Number Of Ingredients 11

80 oz chicken broth
1/2 c onion, chopped
1 box rice, long-grain/wild rice blend
1 pkg reames frozen homestyle egg noodles
1/3 c all purpose flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp poultry seasoning
2 c half and half
2 c turkey, cooked and diced
1/2 c green onion, chopped (optional)

Steps:

  • 1. In a large Dutch oven, combine 9 cups of chicken broth and chopped onion. Bring to a boil.
  • 2. Add rice and seasoning packet ( I like ZATARAIN'S) and Reames Frozen Homestyle noodles; return to boiling. Reduce heat, cover and simmer 20 minutes.
  • 3. In a small bowl, combine flour, salt, pepper and poultry seasoning. Sometimes I substitute Tony Chachere's seasoning for poultry seasoning. Just a little kick! Either way its great. Whisk in remaining cup of broth until smooth.
  • 4. Remove soup from burner and slowly add flour / broth mixture to soup, stirring constantly. Bring to a boil; cook about 3 minutes or until thickened and bubbly.
  • 5. Slowly add half and half to cooked soup; stirring constantly. Add turkey; heat through.
  • 6. (Optional) Stir in green onion before serving.

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