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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 106.9
  • Total Fat: 3.0 g
  • Cholesterol: 16.0 mg
  • Sodium: 331.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.8 g

View full nutritional breakdown of Wild Turkey Soup calories by ingredient
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Wild Turkey Soup

Submitted by: SLIPPING

Introduction

Flavorful turkey, wild rice and vegetable soup in a light, cream base. Flavorful turkey, wild rice and vegetable soup in a light, cream base.
Number of Servings: 10

Ingredients

    1 lb. raw turkey breast, diced.
    3-14 oz. cans chicken broth (low fat/low sodium)plus 1 can water
    4 oz. package wild rice
    2 stalks celery, diced
    2 medium carrots, diced
    1/4 large onion, chopped
    8 oz. frozen corn
    8 oz. frozen lima beans
    1/8 tsp poultry seasoning
    1/4 tsp pepper
    ---------------------------
    1/2 cup light cream

Directions

Combine all ingredients EXCEPT cream in slow cooker, and cook on high for approximately 4 hours, or on low for approximately 8 hours.
Soup is done once the rice opens and thickens the soup.
At that time, turn slow cooker to "warm" or "off", and stir in the cream. (Do not boil soup with cream in it.)
Serving size: approximately 1 cup.
Substitution Note: Frozen peas are good in place of lima beans, but add them in the final 30 minutes of cooking to keep their beautiful color.


Number of Servings: 10

Recipe submitted by SparkPeople user SLIPPING.






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Member Ratings For This Recipe

  • Delicious! Even my picky kids liked it. Excellent use for leftover turkey, and made with the peas the colors are beautiful. - 12/29/09

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  • What a delicious soup! 3 of my 4 kids asked for seconds! I altered the recipe a little to reflect what we had on hand, and it was yummy! This recipe is a keeper! - 2/28/08

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  • YUM! I also used Herbox low sodium broth and found it a bit thick so I added a couple more cups. I couldn't get frozen turkey breast so I added some cooked turkey breast left over from Thanksgiving in the last hour of cooking. It didn't mention the wild rice seasoning, so I put that in. VERY GOOD! - 12/6/07

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  • I used Evaporated skim milk instead of light cream - 11/3/07

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  • 0 of 1 people found this review helpful
    I have not made this but I will soonh .It sounds so very good. - 11/1/07

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  • 0 of 1 people found this review helpful
    didn't make it but will soon, sounds good - 10/31/07

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  • For any Celiacs...I use Herb Ox gluten free chicken bouillon cubes, 1 to 2 cups H20 for broth. I sauteed the turkey first in a tiny bit of olive oil and used a mix of sage, thyme, rosemary, parsley, and garlic in place of the poultry seasoning. I don't buy pre-mixed seasonings due to salt & MSG. - 10/30/07

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  • Try subbing a can of nonfat evaporated milk for the light cream. No fat, but still thick and creamy.
    This is certainly something I will be trying soon. - 10/30/07

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  • 0 of 1 people found this review helpful
    Anyone know if there is something lower in fat to sub for the light cream? Fat Free Half and Half maybe? - 10/30/07

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  • 0 of 1 people found this review helpful
    This sounds really good. Can't wait to try it. - 10/30/07

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  • 0 of 1 people found this review helpful
    I will make this soup, then I will rate it. - 10/30/07

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  • Just made this soup tonight & loved it! I did change the recipe slightly for my own tastes..sodium free broth, added an additional 1/2 cup light cream and added an extra 1/8th of a tsp of poultry seasoning. Thick and delicous! Will definitly make this again! - 10/11/07

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  • Tasty, but a bit thick for a soup. I will make it again and use more broth. - 9/26/07

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