Turkey Noodle & Wild Rice Soup

Robin Berryhill


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!

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


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
1/2 tsp
1/4 tsp
poultry seasoning
2 c
half and half
2 c
turkey, cooked and diced
1/2 c
green onion, chopped (optional)


1In a large Dutch oven, combine 9 cups of chicken broth and chopped onion. Bring to a boil.
2Add rice and seasoning packet ( I like ZATARAIN'S) and Reames Frozen Homestyle noodles; return to boiling. Reduce heat, cover and simmer 20 minutes.
3In 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.
4Remove 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.
5Slowly add half and half to cooked soup; stirring constantly. Add turkey; heat through.
6(Optional) Stir in green onion before serving.

About this Recipe

Main Ingredient: Turkey
Regional Style: American