Turkey and Wild Rice Soup
Turkey and Wild Rice Soup
PREP TIME: 0min COOK TIME: 1hr 0min
Serves 4
- 380
Calories - 30g
Protein - 922mg
Sodium - 1g
Sat. Fat 
Ingredients
2 cups shredded orPERDUE® HARVESTLAND® Free Range Whole Chicken with Giblets
3 cups water
2 tbsp. butter or olive oil, divided
1/2 tsp. salt
1 cup wild and white rice blend
1 cup chopped leek (white part only)
2 cups fresh butternut squash, cubed (in 1/2-inch cubes)
1 tsp. fresh sage, minced
3 slices bacon, cooked and diced
4 cups chicken broth
Salt and pepper to taste
Step 1
In a large pot, bring 3 cups of water, 1 tablespoon butter or olive oil, and salt to a boil. Stir in rice, reduce heat to low, cover and simmer 40 to 45 minutes, until rice is cooked.
Step 2
Meanwhile, heat remaining teaspoon butter or oil in a large skillet. Add leeks and saute for 2 minutes; turn heat to low and add squash. Cover, and cook 10 to 15 minutes, just until squash is soft.
Step 3
Add leeks, squash, 2 cups shredded, cooked turkey meat, bacon and fresh sage or dry poultry seasoning to cooked rice. Add broth and bring to a boil; season with salt and pepper, and serve.
60 MIN
