Smoked Turkey Soup

You'll want to save your turkey legs for this recipe! The half and half in this wild rice soup makes it rich and creamy—perfect for cool fall weather. "This came out so delicious! It's a keeper...and now I know what to do with our leftover smoked turkey legs," says reviewer Laura.

Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.  

Ingredients

2 smoked turkey legs
8 cups water
4 cubes chicken bouillon (such as Knorr®)
1 onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder (Optional)
1 cup uncooked wild rice
1 quart half-and-half

Directions

Step 1

Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.

Step 2

Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.