Cream of Turkey Wild Rice Soup with Weight Watchers Points

Warm up with a comforting bowl of Cream of Turkey Wild Rice Soup, a wholesome and hearty dish that's perfect for using up leftover turkey. Packed with tender shredded turkey breast, nutty wild rice, and a medley of vibrant vegetables, this creamy soup gets its rich texture from a light roux and low-fat milk, keeping it both satisfying and Weight Watchers-friendly. Infused with fragrant herbs like thyme, rosemary, and a hint of garlic, every spoonful bursts with cozy flavor while being mindful of calories. Ready in just over an hour and yielding six generous servings, this one-pot wonder is easy to make, deliciously creamy, and ideal for meal prep. Garnish with fresh parsley for a bright, finishing touch and serve as a luscious weeknight dinner or wholesome lunch. Plus, we've included Weight Watchers points to help you stay on track without sacrificing taste!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Cooked turkey breast, shredded
• 0.75 cup Wild rice, uncooked
• 6 cups Low-sodium chicken broth
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 medium Yellow onion, diced
• 2 cloves Minced garlic
• 1 tablespoon Olive oil
• 2 tablespoons All-purpose flour
• 1.5 cups Low-fat milk (1% or skim)
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 1 piece Bay leaf
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the wild rice thoroughly under cold water and set aside.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until the vegetables are softened.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Gradually whisk in the chicken broth to prevent lumps, then add the rinsed wild rice, dried thyme, dried rosemary, black pepper, salt, and the bay leaf.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the wild rice is tender.

Step 7

Remove the bay leaf and stir in the shredded turkey breast.

Step 8

Slowly stir in the milk and cook for an additional 5-7 minutes over low heat until the soup is heated through and creamy. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2898.5g)

Amount per serving	% Daily Value*
Calories	1801.0

Total Fat 39.9g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 403.9mg	0%
Sodium 2453.6mg	0%
Total Carbohydrate 169.3g	0%
Dietary Fiber 18.4g	0%
Total Sugars 41.9g
Protein 194.3g	0%

Vitamin D 190.5IU	0%
Calcium 747.3mg	0%
Iron 9.8mg	0%
Potassium 3724.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.8%

Protein: 42.9%

Carbs: 37.3%