Turkey and Wild Rice Soup

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Most people cook turkeys for thanksgiving. I cook them when I am stuck inside for a COVID-19 pandemic and happen to have a frozen turkey that I never used in November. International economic uncertainty has a way of motivating you to not waste food. If you follow the right steps, a turkey can feed a family for days. Turkey and Wild Rice soup is an easy, denture friendly way to get ever ounce of value out of a turkey.

This soup can be made with chicken broth and chicken, but I feel like a turkey tells the story better. There is something satisfying about making your own broth from a turkey carcass. You also get a lot of usable meat out of the process, meat that would other wise get thrown out. To get a turkey ready for this soup, follow these steps:


Steps to get broth and extra meat from a turkey:


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Turkey and Wild Rice Soup

    Any time you cook a turkey, you need to make this soup. Turkey and Wild Rice Soup is filling, easy to chew with dentures, and tastes better than the turkey did the first time.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Making your own broth from a turkey: 2 hours
    Servings: 6


    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • ½ cup chopped carrots
    • 1 cup chopped celery
    • ½ cup chopped onion
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried rosemary
    • 6 cups turkey broth (chicken broth could be used alternatively)
    • ¾ cups wild rice (you could use white rice if wild rice is too hard for you to chew)
    • 2 teaspoons salt
    • ½ teaspoon pepper
    • 1 cup milk
    • cup flour
    • 3-4 cups cooked turkey meat (any white or dark leftover turkey meat works great) (cooked chicken could be used alternatively)


    • In a large pot, cook the carrots, celery, onion, thyme, and rosemary in the butter and oil for 5 minutes on medium heat, be sure to stir it frequently.
    • Add the broth, rice, salt, and pepper. Heat to a simmer and cook while stirring for about 30-40 minutes. The wild rice will start bursting when it is cooked enough.
    • In a small bowl, stir the flour and milk together until it is clump free and smooth. Slowly pour it into the soup while stirring. Continue to simmer while stirring for 5 minutes. This step thickens the soup.
    • Add the cooked turkey and cook for a few more minutes. Once the soup and turkey are hot, it is ready to serve. If you have any troubles with the texture or trouble chewing it, don't be afraid to toss the soup in a blender and break it down further, It will still taste great!
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Easy To Chew

    Turkey and Wild Rice Soup has a food softness level of 3 . Level 3 foods are moist, have multiple solid textures, and can be processed into bite sized pieces without extensive chewing.

    Substituting the wild rice for white rice will make it softer and easier to eat. You could also puree the finished soup in a blender if you require a pureed texture.

    Benjamin Franklin held turkeys in high esteem, much more so than the bald eagle. We learn about this in a letter he wrote on January 26, 1784:

    “For my own part I wish the bald eagle had not been chosen as the representative of our country. He is a bird of bad moral character. He does not get his living honestly. You may have seen him perched on some dead tree, where, too lazy to fish for himself, he watches the labour of the fishing hawk; and when that diligent bird has at length taken a fish, and is bearing it to his nest for the support of his mate and young ones, the bald eagle pursues him, and takes it from him.

    For in truth, the turkey is in comparison a much more respectable bird, and withal a true original native of America. Eagles have been found in all countries, but the turkey was peculiar to ours, the first of the species seen in Europe being brought to France by the Jesuits from Canada, and served up at the wedding table of Charles the ninth. He is besides, (though a little vain and silly tis true, but not the worse emblem for that) a bird of courage, and would not hesitate to attack a grenadier of the British guards who should presume to invade his farm yard with a red coat on.”


    A large stock pot is a great investment. It gets a bit stressful if all the ingredients are teetering close to the top of your pot and you haven’t boiled it yet. Stress is not good for your health, get a larger pot.

    The Best Stock Pot/Strainer Combo on Earth!

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