Turkey & Wild Rice Soup

What are you going to do with all that leftover turkey???? How about some soup and for these cold evenings? Nothing like warm soup on a cold day and at under 220 calories a serving it is a winner!

What you need:

• 2 Carrots, Chopped
• 2 Celery Stalks, Chopped
• 1 Medium Onion, Chopped
• 2 Garlic Cloves, Minced
• 6 1/2 C. Reduced Sodium Chicken Broth
• 3 Tbsp. Flour
• 1 C. Long Grain & Wild Rice, Uncooked
• 1 Tsp. Dried Thyme
• 1 Bay Leaf
•  2 C. Turkey Breast, Cooked & Shredded or Cubed
•   1 C. Fat Free Half & Half

 

What you need to do: 

1. Place the carrots, celery, onion and garlic into a large stock pot along with 1/2 c. of the chicken broth.
2. Sauté over medium heat for about 10 minutes or until the onion is translucent and the vegetables are tender.
3. Sprinkle in the flour and continue to stir for about 3 minutes.
4. Add in the rest of the broth, along with the wild rice, thyme, and bay leaf. Bring the pot to a boil.
5. Cover the pot, reduce the heat to medium-low and cook for 25-30 minutes.
6. When the rice is tender, add in the and the turkey.
7. Cook for 10 min
8. Stir in the half & half and allow to cook for another 10 minutes.
9. Remove the bay leaf and enjoy!

 

Servings: 6 • Size: About 1 1/2 Cups of Soup • Calories: 217.4 • Fat: 1.3 g • Carb: 24.4 g • Fiber: 2.7 g • Protein: 25.6 g • Sugar: 4.7 g • Sodium: 717.8 mg