Slow-Cooker North Woods Wild Rice Soup

Health score
11%
Slow-Cooker North Woods Wild Rice Soup
400 min.
6
241kcal

Suggestions


Warm up your kitchen and your heart with this delightful Slow-Cooker North Woods Wild Rice Soup! Perfect for those chilly days when you crave something hearty and comforting, this soup is a wonderful blend of flavors and textures that will leave you feeling satisfied and nourished. The combination of tender wild rice, diced smoked turkey, and a medley of fresh vegetables creates a rich and savory base, while the addition of evaporated fat-free milk adds a creamy finish without the guilt.

What makes this recipe truly special is its simplicity and the convenience of a slow cooker. Just toss in your ingredients, set it, and let the magic happen as the flavors meld together over several hours. The aroma that fills your home will have everyone eagerly anticipating mealtime. Plus, with only 241 calories per serving, you can indulge in a generous bowl without worrying about your waistline.

This soup is not just a meal; it’s an experience. Whether you’re serving it for lunch, dinner, or as a cozy gathering with friends, it’s sure to impress. So grab your slow cooker and get ready to enjoy a taste of the North Woods right in your own kitchen!

Ingredients

  • cup carrots diced
  • cup celery stalks diced
  • 3.5 cups chicken broth (from 32-ounce carton)
  • tablespoons sherry dry
  • 12 ounces evaporated milk fat-free canned
  • 0.3 cup flour all-purpose
  • 0.5 cup onion chopped
  • cup peas sweet frozen thawed
  • 0.3 teaspoon pepper 
  • teaspoon tarragon dried
  • ounces turkey smoked diced
  • teaspoons vegetable oil 
  • 0.5 cup rice wild uncooked

Equipment

  • frying pan
  • slow cooker

Directions

  1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker.
  3. Pour broth over top.
  4. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
  5. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Nutrition Facts

Calories241kcal
Protein22.72%
Fat28.63%
Carbs48.65%

Properties

Glycemic Index
66.36
Glycemic Load
11.05
Inflammation Score
-10
Nutrition Score
16.707391417545%

Flavonoids

Catechin
0.04mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Apigenin
0.48mg
Luteolin
0.2mg
Isorhamnetin
0.67mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:240.59kcal
12.03%
Fat:7.64g
11.75%
Saturated Fat:3.22g
20.12%
Carbohydrates:29.2g
9.73%
Net Carbohydrates:25.67g
9.33%
Sugar:9.87g
10.96%
Cholesterol:33.68mg
11.23%
Sodium:622.7mg
27.07%
Alcohol:0.51g
100%
Alcohol %:0.21%
100%
Protein:13.63g
27.27%
Vitamin A:3991.18IU
79.82%
Phosphorus:266.2mg
26.62%
Vitamin B2:0.43mg
25.26%
Manganese:0.5mg
25.03%
Vitamin B3:4.07mg
20.37%
Calcium:187.02mg
18.7%
Vitamin C:13.68mg
16.58%
Vitamin K:17.32µg
16.5%
Vitamin B6:0.31mg
15.68%
Folate:60.65µg
15.16%
Magnesium:60.66mg
15.16%
Vitamin B1:0.22mg
14.94%
Potassium:511.11mg
14.6%
Zinc:2.15mg
14.33%
Fiber:3.53g
14.12%
Selenium:9.48µg
13.54%
Copper:0.19mg
9.59%
Iron:1.57mg
8.73%
Vitamin B5:0.86mg
8.56%
Vitamin B12:0.36µg
6.06%
Vitamin E:0.62mg
4.14%