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  • Writer's pictureTina Huggins

Soup for the Soul

Updated: May 18, 2020

I think chicken or turkey soup is delicious any time of the year! I found this recipe several months ago and it is delicious! It is easy to make and the herbs give it so much flavor that It has become a household favorite! This delicious recipe is from Happy Healthy Mamma website

Turkey and Wild Rice Soup

Prep:10 mins.

Cook: 1 hour


  • 4 tablespoons butter

  • 2 carrots, chopped

  • 1 large onion, chopped

  • 2 celery stalks, sliced

  • 8 ounces sliced mushrooms (chopped if you prefer, but not necessary)

  • 3 garlic cloves, minced

  • 4 tablespoons flour

  • 4–5 cups turkey or chicken stock

  • 1 tablespoon chopped fresh thyme leaves

  • 1 teaspoon chopped fresh rosemary

  • 1/2 teaspoon Worcestershire sauce

  • 1 cup uncooked wild rice

  • 1/2 cup sherry wine (optional)

  • 3 cups shredded cooked turkey

  • 1/2 cup half and half

  • 1/4 cup slivered almonds (optional)

  • salt and pepper to taste


  1. Melt your butter in a large Dutch oven or stock pot.

  2. Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.

  3. Add the sliced mushrooms and garlic and cook another 5 minutes.

  4. Add the flour and cook about 3-5 minutes.

  5. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. (I have used the Uncle Ben's Long grain and Wild Rice Blend as a nice mix)

  6. Bring to a simmer and then cover and simmer for 30 minutes.

  7. Add the sherry (if you like) and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.

  8. Stir in the half and half and slivered almonds. (I have used milk instead of half and half)


  • Calories: 335

  • Sugar: 5.5g

  • Sodium: 253.7mg

  • Fat: 12.8g

  • Saturated Fat: 5.9g

  • Carbohydrates: 28.7g

  • Fiber: 2.9g

  • Protein: 24.1g

  • Cholesterol: 77.5mg

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