Creamy Turkey and Rice Soup
Type: Soup
Cuisine: American
Prep Time:
Cook Time:
Total Time:
Serves: 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced (or 1 teaspoon minced garlic)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 3 cups cooked turkey, cubed or shredded
- 2 cups cooked long grain & wild rice (or any other type of rice)
- ½ cup reduced-fat plain yogurt (or reduced-fat sour cream)
- 1 teaspoon dried parsley
- Heat oil in a large stock pot on medium-high heat. Add onion, celery, carrots, and garlic to pot and cook, stirring until tender, for about 5 minutes.
- Add flour, salt and pepper, and stir for about 2 minutes more.
- Gradually add broth and bring to a boil, stirring constantly for about 2 minutes or until thickened.
- Reduce heat to low and simmer. Add in turkey, rice, yogurt and dried parsley, and cook for 3-4 minutes or until heated thoroughly.
Serving Size: 1-1/2 cups Calories: 210 Fat: 2 g Carbohydrates: 24 g Sugar: 3 g Sodium: 507 mg Fiber: 1 g Protein: 23 g Cholesterol: 50 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2017/11/creamy-turkey-rice-soup/
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