Turkey and Wild Rice Soup
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Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

Serves 4 | Prep/Cook Time: 1 Hr
  • Calories 380
  • Protein 30g
  • Sodium 922mg
  • Sat.Fat 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 9g 0 %
Saturated Fat 1g 0 %
Cholesterol 50g 0 %
Sodium 922mg 0 %
Total Carbs 45g 0 %
Dietary Fiber 4g 0 %
Sugars g
Protein 30g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

2 cups shredded PERDUE® HARVESTLAND® Whole Chicken with Giblets
3 cups water
2 tablespoons butter or olive oil, divided
1/2 teaspoon salt
1 cup wild and white rice blend
1 cup chopped leek (white part only)
2 cups fresh butternut squash, cubed (in 1/2-inch cubes)
1 teaspoon fresh sage, minced
3 slices bacon, cooked and diced
4 cups chicken broth
Salt and pepper to taste
1 In a large pot, bring 3 cups of water, 1 tablespoon butter or olive oil, and salt to a boil. Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked.
2 Meanwhile, heat remaining teaspoon butter or oil in a large skillet. Add leeks and saute for 2 minutes; turn heat to low and add squash. Cover, and cook 10 to 15 minutes, just until squash is soft.
3 Add leeks, squash, 2 cups shredded, cooked turkey meat, bacon and fresh sage or dry poultry seasoning to cooked rice. Add broth and bring to a boil; season with salt and pepper, and serve.
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Enjoy this delicious turkey soup made with fresh butternut squash and bacon for dinner tonight. Serves 4