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Creamy Turkey and Rice Soup
Nutrition Information
  • Serves: 6 servings
  • 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
Type: Soup
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 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
Instructions
  1. 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.
  2. Add flour, salt and pepper, and stir for about 2 minutes more.
  3. Gradually add broth and bring to a boil, stirring constantly for about 2 minutes or until thickened.
  4. Reduce heat to low and simmer. Add in turkey, rice, yogurt and dried parsley, and cook for 3-4 minutes or until heated thoroughly.
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