Yield: 8
Turkey & Wild Rice Soup
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 4 carrots, peeled and diced
- 2 celery ribs, sliced
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 3 cups shredded cooked turkey
- 8 cups chicken broth
- 1 bay leaf
- 1 tbsp fresh thyme leaves
- 1 cup long grain and wild rice
- 1 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large Dutch oven, melt the butter over medium-high heat. Once melted, add the onion, celery, carrots and mushrooms. Season with salt and pepper to taste and cook, stirring occasionally, until they soften, about 4 to 5 minutes. Add the garlic, thyme and bay leaf and cook until fragrant, about 30 seconds. Add the rice and cook for another minute. Stir in the turkey and broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook until the rice is cooked through, about 30 to 35 minutes. Stir in the parsley.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 184Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 1060mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 18g
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