Rick's Turkey & Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Rick's Turkey & Wild Rice Soup calories by ingredient
Introduction
Very simple to make! Very simple to make!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)
Pepper
Thyme
Marjoram
Garlic (1 clove)
Tips
We used Honeysuckle Boneless Turkey Breast
Directions
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.