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Turkey and wild rice soup e1574092478154

Leftover Turkey and Wild Rice Soup

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Course Soup
Servings 6
Calories 312 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 medium carrots chopped
  • 2 medium stalks celery chopped
  • 8 ounces of white button mushrooms chopped (about 3 cups)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons flour
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup wild rice
  • 1 cup farro
  • 2 ½ cups shredded cooked turkey or chicken
  • 2 cups whole milk
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh thyme or ½ teaspoon dried

Instructions
 

  • Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, mushrooms, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
  • Sprinkle flour over the vegetables; cook, stirring until the vegetables are coated and beginning to brown, about 1 minute.
  • Add broth and water
  • Add wild rice and farro and bring to a boil. Cover, reduce heat to maintain a simmer and cook stirring occasionally, for 40 minutes.
  • Add green beans; cover and continue cooking until the beans are soft and the rice and farro are tender, about 10 minutes more.
  • Add turkey (or chicken), milk, lemon juice, and thyme. Cook, stirring until warmed through.

Notes

Nutrition per serving: Calories – 312; Total Fat – 9 grams; Protein – 24 grams; Carbohydrates  - 34 grams; Fiber – 4 grams; Sodium – 454 milligrams