American•comfort
Cream of Turkey & Wild Rice Soup
Make this creamy soup when you have leftover cooked chicken or turkey on hand and serve it with whole-grain bread and a side salad.
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- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced mushrooms, (about 4 ounces)
- 0.75 cup chopped celery
- 0.75 cup chopped carrots
- 0.25 cup chopped shallots
- 0.25 cup all-purpose flour
- 0.25 teaspoon salt
- 0.25 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)
- 0.5 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more.
- 2
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; cook until heated through, about 2 minutes more.