December 2, 2013

Creamy Turkey {or Chicken} and Bacon Wild Rice Soup

Are you all sick of turkey?  That's okay, you can always use chicken in this soup instead.

Even though I didn't cook the turkey this Thanksgiving, I was still sent home with leftovers, which was awesome.  I really wanted to make these Turkey Cheesesteaks AGAIN, but I had to make something with the ingredients I had on hand.  Yes, I always have bacon on hand . . . don't you?  

After seeing on the news that the weather is going to drop big-time this week (welcome to December), a soup needed to happen in my kitchen.   
This is a very thick and creamy soup with warm comforting flavors.

It's hearty enough that you can eat it as is, but I always prefer mine with sliced French bread or crackers.
Creamy Turkey & Bacon Wild Rice Soup
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
  Original Recipe with 23 herbs and seasonings
2 (14.5 oz.) cans low-sodium chicken broth
1 c. water, plus more, if needed
4 Tbl. unsalted butter
1/3 c. finely chopped onion
1 clove garlic, minced
6 Tbl. all-purpose flour
2 c. half-and-half (I used fat-free)
1 1/2 - 2 c. chopped leftover turkey (or cubed cooked chicken)
1 (2 oz.) jar chopped pimientos, undrained
1 Tbl. Italian seasoning
1/2 tsp. poultry seasoning
pepper, to taste
4 slices bacon, cooked and crumbled, for garnish
3 Tbl. finely chopped green onions, for garnish

In a large pot, combine rice, the seasoning mix that comes with the rice, one can of chicken broth and one cup of water.  Bring to a boil, reduce heat, cover and simmer until rice is tender, about 25 minutes.  Meanwhile, in a separate medium-size saucepan, melt the butter and add the chopped onions and minced garlic.  Saute for a minute and then slowly whisk in the flour.  It should form a thick paste.  Continue cooking for several minutes, stirring occasionally.  Gradually whisk in two cups of half-and-half and cook until thickened.  Mine was extremely thick.    

When rice has finished cooking, add the half-and-half mixture to the pan with the rice along with the chopped turkey, pimientos, remaining can of chicken broth, Italian seasoning, poultry seasoning and pepper.  Stir together until well combined.  Cook over medium heat until thickened.  Reduce heat to low and simmer for at least 30 minutes, but the longer the better.  I let mine simmer for several hours.  Don't forget to stir occasionally, so it doesn't stick to the bottom of the pan.  If soup gets too thick, add water until it reaches desired consistency.  Garnish with crumbled bacon and green onions.  Serve with sliced french bread or crackers.  Makes 4 servings.    

Jenn's Notes: You can use a different brand of wild rice if you need to, but Uncle Ben's comes with a super flavorful seasoning packet.  If your brand does not come with that, your soup might not be as flavorful.

idea adapted from: Pinch of Yum


  1. Oh this soup looks heavenly! I swear I can only eat creamy thick soups, and with it getting colder this looks perfect for warming up.

  2. I'll definitely be making this one! Pinned!

  3. This really looks flavorful and yummy!
    Pinning to my Soup board!

  4. What a yummy looking soup Jenn!! We are big soup eaters (the boys too!) and this is definitely going to make our menu soon :) Pinned!

  5. Wow, your pictures are just so gorgeous, and I could definitely go for a bowl of such beautiful soup on this icy day! Love that you used Uncle Ben's Long Grain & Wild Rice! :)

    1. Thank you so much, Joy. I love Uncle Ben's - so easy cook!

  6. I am always looking for soup recipes. I love how thick and creamy this one looks!!! It is gorgeous!


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