Turkey and White-Wild Rice Soup Recipe

ingredients

2 1/2 cups left over dark meat turkey
4 1/2 cups canned low-sodium chicken broth,
1/2 cup chablis or other dry white wine
1/2 cup long-grain rice, uncooked
1/2 cup wild rice, uncooked
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons capers
1 teaspoon dried dillweed
1 bay leaf
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 cup frozen egg substitute, thawed
2 tablespoons lemon juice

directions

Combine turkey, chicken broth, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until turkey is tender. Remove turkey from broth, reserving broth. Let turkey cool slightly. Shred turkey.

Skim fat from broth; add rices, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add shredded turkey, capers, and next three ingredients; cover and cook an additional 20 minutes until wild rice is tender. Combine egg substitute and lemon juice; add to soup, stirring well.

nutrition data

Nutritional data has not been calculated yet.

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