Creamy Wild-Rice Soup with Smoked Turkey

Creamy Wild-Rice Soup with Smoked Turkey Recipe
Randy Mayor
This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 16 %
Fat 3.5 g
Satfat 1.9 g
Monofat 1 g
Polyfat 0.5 g
Protein 15 g
Carbohydrate 28.2 g
Fiber 2.4 g
Cholesterol 25 mg
Iron 1.1 mg
Sodium 540 mg
Calcium 129 mg


2 teaspoons butter or stick margarine
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups chopped smoked turkey breast (1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt


Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.


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