Prep 15 mins
Cook 20 mins
I got this recipe for Eating Well Magazine and it ROCKS! We used smoked turkey once and that has more taste but its not as good for you. Freezes nicely too. And its QUICK
- 1 tablespoon extra virgin olive oil
- 2 cups mushrooms (optional)
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped carrot
- 1⁄4 cup shallot
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups reduced-sodium chicken broth
- 1 cup quick-cooking wild rice
- 3 cups shredded cooked turkey or 3 cups cooked chicken
- 1⁄2 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
- Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
- Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
- Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.
This is one of my favorite chicken soup recipes. I use regular wild rice & cook a batch & freeze it for this soup. The mushrooms, I feel, are a must! It is quick & yummy on a rainy work day. I make this often in the winter & everyone is happy.