Got leftover cooked chicken or turkey?
Cook up a pot of soup!
Serve with a crisp romaine salad and whole-grain bread.
Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes.
Add flour, salt and pepper; cook, stirring, for 2 minutes more.
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.
Add lightly salted water to cover and bring to a boil.
Wild riceis technically not rice at all.
It’s a wild-grown grass and is typically found in a rice blend.
Wild rice has a similar nutrition profile tobrown rice.
You’ll also get about 3 g offiberin that 1 cup, which is great for gut health.
It will give the soup a rich and flavorful turkey flavor.
Cook until tender, about 45 to 55 minutes, then drain.
Yes, you’re able to make it ahead!
Cool the soup completely and refrigerate in an airtight container for up to three days.
Adding rice at the end of the cooking prevents it from getting too soggy in the soup.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
