Turkey and Wild Rice Soup

Health score
5%
Turkey and Wild Rice Soup
40 min.
10
141kcal

Suggestions


Warm up your kitchen and your heart with this delightful Turkey and Wild Rice Soup, a perfect blend of comfort and nutrition. Ready in just 40 minutes, this hearty soup serves up to 10 people, making it an ideal choice for family gatherings or cozy dinners with friends. With only 141 calories per serving, you can indulge in a bowl of this deliciousness without any guilt!

This soup is not just a meal; it's a celebration of flavors and textures. The tender pieces of turkey, chicken, or ham meld beautifully with the earthy notes of wild rice and the savory richness of chicken broth. The addition of sliced mushrooms and toasted slivered almonds adds a delightful crunch, while the creamy touch of soy milk or fat-free milk rounds out the dish, making it irresistibly smooth.

Whether you're looking for a comforting starter, a satisfying snack, or a nourishing main course, this Turkey and Wild Rice Soup fits the bill perfectly. It's a versatile dish that can be enjoyed any time of the year, but especially during the cooler months when you crave something warm and filling. So grab your Dutch oven, gather your ingredients, and let the aroma of this delightful soup fill your home. Your taste buds will thank you!

Ingredients

  • tablespoon butter 
  • tablespoons soybean oil 
  • 0.5 cup flour all-purpose
  • cups water 
  • cups turkey cooked
  • 3.5 cups chicken broth (from 32 oz carton)
  • 4.5 oz mushrooms drained sliced
  • tablespoons onion instant chopped
  • ounces cooking spoons of blended tatashe-pepper mix long-grain wild
  • cups soymilk fat-free (skim)
  • 0.3 cup slivered almonds toasted

Equipment

  • whisk
  • dutch oven

Directions

  1. Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
  2. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
  3. Stir in soy milk; heat just to boiling.
  4. Remove from heat.
  5. Sprinkle each serving with almonds.

Nutrition Facts

Calories141kcal
Protein23.52%
Fat47.91%
Carbs28.57%

Properties

Glycemic Index
27.24
Glycemic Load
4.81
Inflammation Score
-7
Nutrition Score
9.571304300557%

Flavonoids

Cyanidin
0.07mg
Catechin
0.03mg
Epigallocatechin
0.07mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.17mg
Kaempferol
0.02mg
Quercetin
0.42mg

Nutrients percent of daily need

Calories:141.16kcal
7.06%
Fat:7.63g
11.74%
Saturated Fat:1.67g
10.43%
Carbohydrates:10.24g
3.41%
Net Carbohydrates:8.7g
3.16%
Sugar:2.03g
2.26%
Cholesterol:18.97mg
6.32%
Sodium:371.25mg
16.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.43g
16.86%
Vitamin B3:4.39mg
21.97%
Vitamin A:1097.08IU
21.94%
Vitamin B2:0.31mg
18.1%
Vitamin E:2.19mg
14.61%
Vitamin B6:0.27mg
13.38%
Selenium:9.16µg
13.08%
Vitamin B12:0.78µg
12.94%
Manganese:0.19mg
9.73%
Vitamin B1:0.14mg
9.52%
Copper:0.19mg
9.36%
Folate:36.64µg
9.16%
Calcium:86.61mg
8.66%
Phosphorus:81.33mg
8.13%
Vitamin C:5.58mg
6.77%
Potassium:232.25mg
6.64%
Fiber:1.54g
6.15%
Iron:1.08mg
6%
Zinc:0.81mg
5.37%
Magnesium:20.39mg
5.1%
Vitamin K:5.13µg
4.88%
Vitamin D:0.65µg
4.34%
Vitamin B5:0.43mg
4.31%