Rick's Turkey & Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Turkey Breast Tenderloins (2 lbs shredded)Wild Rice (1.5 cups)Chicken Broth (4 - 46 oz cans)Celery (2 cups chopped)Carrots (1 cup chopped or shredded)Onion (1.5 cups chopped)Salt (add to taste, the chicken broth has a lot a sodium)PepperThymeMarjoramGarlic (1 clove)
Cook the turkey breast tenderloins in a crock pot with 1 can of chicken broth and the onions for about 5-6 hours or until tender. This brings out the turkey flavor.
When the turkey is done, put everything that was in the crock pot into a large soup kettle. Add the reamining cans of broth and all the vegetables. Bring to a boil, then add the wild rice and spices.
When the rice is done, turn the heat down to simmer. Cover. Stir occasionally. Cook for about 1 hour.
*Note - we didn't have a cover for the soup pot, so the broth condensed down qite a bit making a more dense soup. (This also made it taste salty)
Serving Size: Makes 16 12-oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user CAROLYNB100.
When the turkey is done, put everything that was in the crock pot into a large soup kettle. Add the reamining cans of broth and all the vegetables. Bring to a boil, then add the wild rice and spices.
When the rice is done, turn the heat down to simmer. Cover. Stir occasionally. Cook for about 1 hour.
*Note - we didn't have a cover for the soup pot, so the broth condensed down qite a bit making a more dense soup. (This also made it taste salty)
Serving Size: Makes 16 12-oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user CAROLYNB100.
Nutritional Info Amount Per Serving
- Calories: 100.3
- Total Fat: 1.8 g
- Cholesterol: 31.6 mg
- Sodium: 1,976.1 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.3 g
- Protein: 12.1 g
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