Skinny Turkey & Wild Rice Soup
Everyone loved it! May have to add more water or half/half when reheating. Gets a bit thick.
Ingredients
- 2 Carrots, Chopped
- 2 Celery Stalks, Chopped
- 1 Medium Onion, Chopped
- 2 Garlic Cloves, Minced
- 6 1/2 C. Chicken Broth
- 3 Tbsp. All-Purpose Flour
- 1 C. Wild Rice/Long Grain & Wild Rice Package with Spices/Brown Rice (or any combination) Uncooked
- 1 Tsp. Dried Thyme
- 2 T Sherry
- 1 Bay Leaf
- 2 C. Turkey or Chicken Breast, Cooked & Shredded or Cubed (I smoked a turkey breast)
- 1 C. Fat-Free Half & Half
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Place the 2 Carrots, 2 Celery Stalks, 1 Medium Onion, and 2 Garlic Cloves into a the pot along with 1/2 C. of the chicken broth. Saute for about 10 minutes or until the onion is translucent and the vegetables are tender.
- Sprinkle in the 3 Tbsp. flour and continue to stir and cook for about 3 minutes.
- Add in the 6 C. of remaining broth, along with the 1 cup rice, sherry, 1 tsp. thyme, and a bay leaf. Add the chicken or turkey.
- Set instant pot for high pressure at 30 minutes.
- After it is completed, use the Quick Release option.
- Stir in the half & half and allow to simmer for another 5 minutes.
- Remove the bay leaf.