Best Cream Of Turkey Wild Rice Soup With Weight Watchers Points Recipes

CREAM OF TURKEY & WILD RICE SOUP

Cream of Turkey & Wild Rice Soup image

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.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Rice Soup Recipes

Time 35m

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 28.5 g, Cholesterol 79.7 mg, Fat 10.6 g, Fiber 2.7 g, Protein 36.9 g, SaturatedFat 3.7 g, Sodium 364.1 mg, Sugar 2.8 g

CREAM OF TURKEY & WILD RICE SOUP WITH WEIGHT WATCHERS POINTS

Cream of Turkey & Wild Rice Soup With Weight Watchers Points image

From Eating Well 2008 This 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. 4.5 Points per 1 cup serving. 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 rice-some 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.

Provided by Cook4_6

Categories Native American

Time 35m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, extra-virgin
2 cups mushrooms, sliced (about 4 ounces)
3/4 cup celery, chopped
3/4 cup carrot, chopped
1/4 cup shallot, chopped
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
4 cups chicken broth, reduced-sodium
1 cup wild rice, quick cooking variety
3 cups turkey (12 ounces shredded cooked)
1/2 cup sour cream, reduced-fat
2 tablespoons parsley, fresh chopped

Steps:

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.

TURKEY WILD RICE SOUP

Turkey Wild Rice Soup image

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! -Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Nutrition Facts :

CREAMY TURKEY AND WILD RICE SOUP

Creamy Turkey and Wild Rice Soup image

Make and share this Creamy Turkey and Wild Rice Soup recipe from Food.com.

Provided by Grace Lynn

Categories Poultry

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

for the turkey broth
2 tablespoons unsalted butter
2 onions, chopped
1 celery rib, chopped
1 smoked turkey or 1 chicken carcass, cut into 4 pieces
3 cups white wine
6 cups low sodium chicken broth
for the soup
1 cup wild rice
2 carrots, peeled and chopped
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups cooked turkey, chopped
salt and pepper

Steps:

For the turkey broth.
Melt butter in large Dutch oven over medium-high heat. Cook onions, celery and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
For the soup.
Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

Nutrition Facts : Calories 563.2, Fat 23.9, SaturatedFat 13.1, Cholesterol 117.7, Sodium 217.8, Carbohydrate 36.6, Fiber 3.1, Sugar 4.8, Protein 31.4

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY

Creamy Wild-Rice Soup With Smoked Turkey image

This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!

Provided by Pie9297

Categories Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons butter
1 cup carrot, chopped
1 cup onion, chopped
1 cup green onion, chopped
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
1 cup wild rice, uncooked (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

Steps:

Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
Stir in broth scraping pan to loosen browned bits.
Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
Combine flour and milk in a small bowl stirring with a whisk.
Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
Stir in sherry and salt.