Cream of Turkey & Wild Rice Soup
Do you have any cooked chicken or turkey leftover? Let's make a pot of soup! This recipe is a lighter version of a traditional Minnesota creamy turkey and wild rice soup. You can serve it with romaine lettuce salad and whole-grain bread.
Nutrition Profile: Diabetes Appropriate, Healthy Aging, Healthy Immunity, Heart Healthy, High Blood Pressure, High-Protein, Low Added Sugars, Low Sodium, Low-Calorie
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- ¾ cup chopped celery
¾ cup chopped carrots - ¼ cup chopped shallots
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice
- 3 cups shredded cooked chicken, or turkey
- ½ cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Directions:
- In a large saucepan over medium heat, heat the oil. Cook, stirring constantly, until the mushrooms, celery, carrots, and shallots are softened about 5 minutes. Cook for 2 minutes more, stirring constantly, after adding the flour, salt, and pepper.
- Bring the broth to a boil, scraping up any browned bits as you go. Reduce the heat to a simmer and add the rice. Cook, covered, for 5 to 7 minutes, or until the rice is tender. Cook until the turkey (or chicken), sour cream, and parsley are heated through, about 2 minutes more.
