Soup - Turkey/Vegetable with Wild Rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 96.6
  • Total Fat: 0.9 g
  • Cholesterol: 11.2 mg
  • Sodium: 295.1 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 10.4 g

View full nutritional breakdown of Soup - Turkey/Vegetable with Wild Rice calories by ingredient


I had leftover ground turkey and wild rice and decided to make soup! I had leftover ground turkey and wild rice and decided to make soup!
Number of Servings: 10


    10 oz (cooked) ground Turkey breast meat
    1/2 cup (dry measure) wild rice blend - cooked according to package directions
    4 large celery stalks - strings removed
    4 to 5 large carrots - peeled
    1 cup chopped sweet onion
    1 bunch kale
    2 cans low sodium chicken broth + 2 cans water
    3 bay leaves
    2 tsp oregano
    1 tsp basil
    1 tsp garlic powder
    1 tsp salt


Additional prep time is for precooking rice and ground turkey. If you are using leftovers - like I did - prep time is only about 5 minutes for chopping vegetables.


Clean celery stalks, remove strings and chop into bite sized pieces. Peel carrots and onion and chop into similar sized pieces as celery. Add to stock pot or large dutch oven. Add 2 cans of broth + 2 cans of water and bring to a boil. Add spices. Reduce to a simmer and cook for 20 minutes or until vegetables are just tender. Strip kale from tough stems and chop small. Add to soup pot. Add precooked ground turkey and precooked rice blend. Heat to boiling, then reduce to simmer for about 10 minutes. Remove bay leaves before serving.

Serving Size: 10 heaping 1 - cup servings