Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe 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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 ounces)
¾ cup chopped celery
¾ cup chopped carrots
¼ cup chopped shallots
¼ cup all-purpose flour
¼ teaspoon salt
¼ 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)
½ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
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.
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 ricesome 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.
378 calories;11 g fat(4 g sat); 3 g fiber; 29 g carbohydrates; 37 g protein; 57 mcg folate; 80 mg cholesterol; 3 g sugars; 0 g added sugars; 4,518 IU vitamin A; 6 mg vitamin C; 73 mg calcium; 2 mg iron; 364 mg sodium; 748 mg potassium
We loved this soup. Left out shallots and celery (just didn’t have them) and used 1/4 cup heavy cream instead of sour cream.
November 21, 2018
I made this with chicken and it was delicious. I also made it with just mushrooms and wild rice soup! Why do i need reduced fat sour cream. Would regular make it curdle?
March 12, 2018
By: ROBERTA FATUR
Such a great soup! Used homemade stock, and, Uncle Ben's wild rice with seasoning, added the sage. This was Quick and warming. For the, creaminess, I used left over whipped potatoes made with, garlic, earth balance and soy beverage! Yes I will make this again!raf
tip 1, if using the mix, skip the salt!
tip 2, I use the potatoes as I can not do dairy! Works a treat!!!!!raf
December 06, 2017
By: Charity Alich
My daughter and I loved the recipe, making it again this week.
Used Pre-cooked / canned Wild Rice to speed up the process. Not knowing the conversion, I just used the one whole can.
November 29, 2017
If I am adding cooked wild rice, how much should I add?
I couldn't find instant wild rice, so bought regular. Having difficulty finding equivalent or conversions for instant wild rice.
I have not made it yet, so my rating is only on the directions!
November 28, 2017
By: Tracie Marshall
I thought this was delicious and I was happy to find a good recipe for soup that was healthy. I gave 4 stars because I think it could use some more seasoning as it is a tad on the bland side. Other than that, this is definitely a keeper! Thank you!
November 26, 2017
By: John Williams
This is an easy, tasty and nutritious soup , well worth keeping as your standard. I made the following revisions to suit my taste: 1) turkey bone broth replaced chicken broth; 2) 1/2 cup yellow onions and 1 large clove minced garlic; 3) 1/2 tsp each sage and rosemary; 4) I, too, used an Uncle Ben rice (Brown and Wild Rice).
May 28, 2017
This was delicious! Using real turkey stock makes the dish special. I omitted the sour cream, which I imagine would have really added to the texture and creaminess. I added a pinch of turmeric-sounds weird, but it makes it taste a little bit more like cream of turkey pot pie. Also used white pepper because it blends so well in soup.