Is this the greatest soup of all time? If it isn’t, it’s definitely in the running. Carrots, cranberries, hearty wild rice and a creamy, savory broth form a brilliant, magical Turkey Wild Rice Soup that’s under 300 calories per serving.
1 Hour 20 Minutes
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup chopped onion
cup chopped carrots
tablespoons HERB-OX® chicken flavored bouillon granules
cup uncooked wild rice, rinsed
cup dried cranberries
teaspoon poultry seasoning
teaspoon dried thyme leaves
teaspoon freshly ground pepper
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Stir in onion and carrots. Cook over medium-high heat 3 to 5 minutes or until vegetable are tender.
Stir in water, bouillon granules, wild rice, cranberries, poultry seasoning, thyme and pepper; bring to boil. Reduce heat. Cover and simmer 45 to 55 minutes or until rice is tender.
In small bowl place flour. Gradually add milk, stirring until smooth. Stir flour mixture into soup. Cook over medium heat until soup bubbles and thickens slightly.