Cream of Turkey Soup

Not sure what to do with all that extra turkey? It comes in handy for a healthier twist on a classic creamy turkey and wild rice soup!


· 1 tablespoon extra-virgin olive oil

· 2 cups sliced mushrooms, (about 4 ounces)

· 3/4 cup chopped celery

· 3/4 cup chopped carrots

· 1/4 cup chopped shallots

· 1/4 cup all-purpose flour

· 1/4 teaspoon salt

· 1/4 teaspoon freshly ground pepper

· 4 cups reduced-sodium chicken broth

· 1 cup quick-cooking or instant wild rice

· 3 cups shredded cooked chicken, or turkey (12 ounces)

· 1/2 cup reduced-fat sour cream

· 2 tablespoons chopped fresh parsley


1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.

2. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

3. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes.

4. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Makes 4 Servings.


Nutritional Analysis

Calories 354

Fat 9 g

Saturated fat 3 g

Cholesterol 87 mg

Carbohydrates 27 g

Protein 36 g

Fiber 3 g

Sodium 378 mg

(Recipe and Photo produced by

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