Wild Turkey Soup

Scott Hughes
Written by Scott Hughes November 22, 2016

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3-4 cups shredded wild turkey dark meat

1 tablespoon olive oil 1

medium sweet onion diced

1 stalk celery diced

1 red bell pepper diced

2 garlic cloves minced

1 (4 oz.) can diced green chiles

3 cups chicken broth

1¼ cups frozen corn kernels

1 tsp salt

1/2 tsp ground black pepper

¼ cup all-purpose flour

2 cups half and half or heavy cream (skim milk will work too)

¾ cup shredded Cheddar cheese

½ tsp cayenne pepper

Green onion thinly sliced (for garnish)



  1. In a large pot, cover the turkey legs and thighs with cold water. Season with salt and pepper and bring to a boil. Cover the pot, reduce the heat, and simmer the turkey for two to three hours. Remove from the pot and cool to the point that you can pick the meat from the bones.
  2. Rinse and dry the pot and add a tablespoon of oil. Add the onion, celery, red pepper and garlic and stir for 5-7 minutes over medium heat until the vegetables begin to soften. Add the green chiles and stir well. Add the chicken broth and bring to a boil. Reduce the heat to a simmer for 10 to 15 minutes. Stir in the corn and simmer for three to five minutes.
  3. In a bowl, whisk the flour into the milk or cream. Slowly pour the mixture into the soup, stirring to blend. Check the soup for seasoning and add salt and pepper as needed. Let the soup simmer or light boil for 10 to 15 minutes, stirring constantly, until the stock thickens. Stir in the cheese and wild turkey meat.
  4. Top the soup with green onions and a bit of reserved diced red bell pepper if desired. Enjoy!


    Scott Hughes

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