Turkey Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 145.6
- Total Fat: 1.5 g
- Cholesterol: 29.4 mg
- Sodium: 155.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.5 g
- Protein: 11.4 g
View full nutritional breakdown of Turkey Wild Rice Soup calories by ingredient
Introduction
Easy to do. Soak rice in hot water overnight, or change out every 20 minutes for an hour. Throw in crockpot with rest of ingredients. Smells terrific when coming home after a long day, or a long morning of shoveling snow. Easy to do. Soak rice in hot water overnight, or change out every 20 minutes for an hour. Throw in crockpot with rest of ingredients. Smells terrific when coming home after a long day, or a long morning of shoveling snow.Number of Servings: 10
Ingredients
-
8 cup (Rye) Turkey Stock (homemade) 1 cup (by LORDGORDOFF)
4 medium Carrots, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
2 medium (2-1/2" dia) Onions, raw
.5 breast, bone and skin removed Turkey, fryer-roasters, breast, meat only, roasted
1 cup Wild Rice (Raw) (by SONNYBEAR59)
Tips
Use broken wild rice: less expensive + cooks better for soup and long cooking.
Directions
Start wild rice night before. Rinse rice well in mesh strainer. Place in thee quart pan. Pour five cups hot water over rice. Change water every 20 minutes for at least an hour. Let sit overnight.
Peel & chop carrots. Chop celery; dice onion. Saute in pan with until tender-crisp and slightly browned.
Chop turkey breast into bite-size pieces. Place in bag in frig until one hour before serving, then add to crockpot.
Add turkey stock and sauted vegies to 6qt crockpot. Pour in rice: should have absorbed all the water by now. Use a tea ball to add desired herbs/spices (peppercorns, thyme leaves, rosemary leaves, bay leaves, etc).
Depending on what time one wishes to eat, start crockpot on low 6-12 hours prior to mealtime. Check stock level & add more sparingly if needed. Add chopped turkey one hour before serving.
Serving Size: makes 10 10oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user NUTRI2015.
Peel & chop carrots. Chop celery; dice onion. Saute in pan with until tender-crisp and slightly browned.
Chop turkey breast into bite-size pieces. Place in bag in frig until one hour before serving, then add to crockpot.
Add turkey stock and sauted vegies to 6qt crockpot. Pour in rice: should have absorbed all the water by now. Use a tea ball to add desired herbs/spices (peppercorns, thyme leaves, rosemary leaves, bay leaves, etc).
Depending on what time one wishes to eat, start crockpot on low 6-12 hours prior to mealtime. Check stock level & add more sparingly if needed. Add chopped turkey one hour before serving.
Serving Size: makes 10 10oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user NUTRI2015.