| Level: | Easy |
| Total: | 24 min |
| Prep: | 15 min |
| Cook: | 9 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 24 min |
| Prep: | 15 min |
| Cook: | 9 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms (about 4 ounces)
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1/4 cup chopped shallots
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking or instant wild rice (see Ingredient Note)
- 3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
- 1/2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
- TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled “quick” take about 30 minutes to cook. If you can’t find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
- Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 464 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 116 mg |
| Sodium | 864 mg |
| Serving Size | 1 of 4 servings |
| Calories | 464 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 116 mg |
| Sodium | 864 mg |
Reviews
YUM! Overall this recipe was tasty. It was a basic cream based soup with out cream. I changed it up a bit because I did not have any mushrooms, so I used 1 can of cream of mushroom and 4 tbps of flour. I also added 2 can fulls of extra water so my instant rice had enough liquid. I would definitely make this again. Next time I am going to add 1 Serrano pepper to my veggies so it has a bit of kick!
The soup was quite tasty however, I don’t think the sour cream made it creamy enough. I wouldn’t make it again.
This soup is quite tasty. I used homemade turkey stock, made from my Thanksgiving turkey carcass, as well as leftover Thanksgiving turkey. In lieu of the sour cream, I used organic plain yogurt. I tripled the salt, doubled the pepper, and added a bunch more parsley. Perhaps my stock was more bland than the canned chicken broth. In the end, it came out very good. It is such a difference from the canned cream of turkey soup… this flavor tastes so much more natural!
My whole family loved this soup. I added more mushrooms and used fat free sour cream. This soup reheated very well. Will definitely make it again!
This recipe was delicious and so easy with left over turkey!
This is delicious!! It’s a great cream soup without all the excessive fat!
I was looking for a chicken/wild rice recipe to use some leftover roasted chicken. This was a wonderful recipe and low fat too! Most recipes called for 1-2 cups of heavy cream or half and half but in this recipe, the low fat sour cream gives it just the right amount of creamy flavor/texture needed and I imagine you could add more if you wanted it creamier or even add a can of evap milk would do the trick too. I also added garlic to the veggies. Wonderful! I will make again with leftover thanksgiving turkey this season!