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Cream of Turkey & Wild Rice Soup

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 1 3/4 cups each
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 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 chicken or turkey (12 ounces; see Tip)
1/2 cup  reduced-fat sour cream
2 tablespoons   chopped fresh parsley

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.
Cream of Turkey & Wild Rice Soup Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Thanksgiving Leftovers: Turkey Soups
Nutrition Facts per Serving
Yield:   4 servings, about 1 3/4 cups each
Calories: 354
Fat. Total: 9g
Protein: 36g
Carbohydrates, Total: 27g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 87mg
Sodium: 378mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jim Reviewed: 12/21/2011
Best Soup
I have trouble making soup. But this one was easy and truly one of the best soups i had. Defiantly 5 cups!
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