December 14, 2015

Recipe: Turkey and Wild Rice Soup


Tired of turkey and gravy? This tasty turkey and wild rice soup recipe is great for holiday leftovers.

Turkey and Wild Rice Soup

Stacey Kendrick, MS, health educator at Vanderbilt, shares this protein-packed soup that is perfect for warming you up on a chilly day.



1 tablespoon butter
1 cup grated carrots
1 cup sliced mushrooms
½ cup chopped celery
½ cup chopped onion
½ cup flour
2 cans low-sodium chicken broth
1 can low-fat evaporated milk
1 ½ cup cooked wild rice *
1 cup diced turkey
¼ cup slivered almonds, toasted
salt and pepper to taste

*Recipe uses Uncle Ben’s Long Grain & Wild Rice. To reduce the sodium, use less of the seasoning packet.



  1. Melt butter and cook vegetables 3-4 minutes.
  2. Stir in flour.
  3. Gradually add broth and milk.
  4. Bring to a boil.
  5. Stir in rice and turkey.
  6. Simmer uncovered for 5 minutes.
  7. Sprinkle with almonds before serving.


Nutrition Facts Per Serving:

Calories: 232. Fat: 7 grams. Saturated fat: 2 grams. Cholesterol: 7 milligrams. Sodium: 160 milligrams. Carbohydrates: 28 grams. Dietary fiber: 12 grams. Protein: 17 grams.


Source: Stacey’s Healthy Kitchen


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