So, now that Thanksgiving has come & gone – and if you’re like me – you froze the turkey meat & made stock with the carcass. What to do with all of those ingredients? Make soup, of course!
Now that the weather has turned cold in TX, it is the perfect time to make soup! I’ve been making this recipe (or some version of it) for several years now. I replaced the noodles in the original recipe with wild rice, and I think it’s even better now! When you don’t have turkey and/or turkey stock around, this recipe can easily be made with chicken and chicken stock. It’s my go-to soup! Plus – it freezes well! Enjoy!
Turkey Wild Rice Soup
Adapted from Cooking Light, Nov 2005 (originally Turkey Noodle Soup)
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth (or homemade turkey stock)
1 cup uncooked wild rice, cooked
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded cooked turkey breast (about 8 ounces)
Coarsely ground black pepper (optional)
1. Cook wild rice in a saucepan according to package directions.
2. Meanwhile, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
3. Add cooked wild rice to soup and serve hot.
Total Fat: 0.9 g
Cholesterol: 16.3 mg
Sodium: 1,600.3 mg
Total Carbs: 13.9 g
Dietary Fiber: 2.1 g
Protein: 10.4 g