Turkey and wild rice soup recipe
Looking for a way to use up your left-over turkey?
This recipe is low in calories, fat, and carbs and high in fiber and protein. Ten minutes is all it takes to throw this soup together. Place all ingredients in the slow cooker before you head to work, let cook for 6-8 hours on low and voila, supper is ready. For shorter prep time, prepare vegetables ahead of time in freezer bags.
- 6 cups low sodium chicken broth
- ¾ pound boneless, skinless turkey, chopped
- 1 cup uncooked wild rice
- 1 small onion, chopped
- 3 celery stalks, diced
- 2 carrots, sliced
- 4 oz mushrooms, sliced
- ½ tsp black pepper, ground
- 1 tsp olive oil
Combine all ingredients in slow cooker. Stir to mix well. Cook on low for 6 to 8 hours. Enjoy!
Nutrition facts per serving: 210 kcal, 2 g fat, 0 g saturated fat, 39 g cholesterol, 350 mg Na, 25 g CHO, 3 g fiber, 20 g protein