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Turkey and Wild Rice Soup

Prep Time15 minutes
Cook Time20 minutes
Servings: 4
Calories: 297kcal

Equipment

  • 1 stock pot or Dutch Oven

Ingredients

  • 1 teaspoon olive oil
  • 1 cup diced carrots
  • 1 medium onion (diced)
  • 1 stalk of celery (diced)
  • 4 ounces mushrooms (sliced)
  • ¾ cup wild rice
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried savory
  • ½ teaspoon ground black pepper
  • 1½ cups chopped leftover turkey breast
  • 4 cups low sodium turkey broth or chicken broth
  • ½ cup fat-free half and half

Instructions

  • Heat the olive oil in a large stock pot or Dutch oven over medium heat.
  • Cook the diced carrots, onions, celery and mushrooms over medium heat for about 3 minutes, until the vegetables have softened.
  • Add the wild rice, dried herbs and pepper, turkey breast and broth and give it a good stir.
  • Put the lid on and turn the heat up to medium-high until the soup boils.
  • Turn the heat down to medium-low and let the soup simmer for about 15 to 20 minutes until the turkey is heated through.
  • Remove from heat and stir in the ½ cup of fat-free half and half.