Cream of Turkey Wild Rice Soup with Weight Watchers Points
Warm up with a comforting bowl of Cream of Turkey Wild Rice Soup, a wholesome and hearty dish that's perfect for using up leftover turkey. Packed with tender shredded turkey breast, nutty wild rice, and a medley of vibrant vegetables, this creamy soup gets its rich texture from a light roux and low-fat milk, keeping it both satisfying and Weight Watchers-friendly. Infused with fragrant herbs like thyme, rosemary, and a hint of garlic, every spoonful bursts with cozy flavor while being mindful of calories. Ready in just over an hour and yielding six generous servings, this one-pot wonder is easy to make, deliciously creamy, and ideal for meal prep. Garnish with fresh parsley for a bright, finishing touch and serve as a luscious weeknight dinner or wholesome lunch. Plus, we've included Weight Watchers points to help you stay on track without sacrificing taste!
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Recipe Information
Ingredients
- 2 cups Cooked turkey breast, shredded
- 0.75 cup Wild rice, uncooked
- 6 cups Low-sodium chicken broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1.5 cups Low-fat milk (1% or skim)
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice thoroughly under cold water and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth to prevent lumps, then add the rinsed wild rice, dried thyme, dried rosemary, black pepper, salt, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender.
Remove the bay leaf and stir in the shredded turkey breast.
Slowly stir in the milk and cook for an additional 5-7 minutes over low heat until the soup is heated through and creamy. Adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.9 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 747 mg | 57% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3724 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
