Turkey and Wild Rice Soup

Turkey and Wild Rice Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 6.8 g
  • Cholesterol: 33.0 mg
  • Sodium: 589.3 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 16.6 g

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


A nice low-fat soup for any left over turkey A nice low-fat soup for any left over turkey
Number of Servings: 10


    1 Tblsp. Blue Bonnet Margarine
    2 Tblsp. Canola Oil
    1/2 C. Gold Medal-All Purpose Flour
    2 C. Water
    2 C. or 16 oz Cut-up Turkey
    31/2 C. Swason 33% Less Sodium Chicken Broth
    1 4oz Sliced Mushroom, drained
    2 Tblsp. dry mined onion
    1 (6oz) Package of Uncle Bens- Long Grain & Wild Rice Mix
    2 C. Skim Milk or Soy Milk (I used Skim)


Melt margarine in 5-quart Dutch Oven over medium heatr. Stir in Oil and flour with wire whisk until well blended. Stir in water, turkey, broth, mushrooms, onion, rice.
Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
Stir in soy or skim milk; heat just to boiling. Remove from heat.

Serving Size: Makes 10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user DONNAPALLAS.