Creamy Turkey and Rice Soup

This soup is perfect for your Thanksgiving leftovers! With rice and a host of vegetables, like celery, carrot and onion, it's hearty enough to eat as a main dish.

Ingredients

Serves 10.

2 lb | 1 kg turkey wings, well washed
10 cups | 2.5 L cold water
1 small yellow onion, peeled and finely chopped
1 stalk celery, sliced ⅛ inch (3 mm) thick
1 small carrot, peeled and cut into ¼-inch (5 mm) cubes
2 cups (500 mL) cooked wild rice
1½ cups (375 mL) nondairy coffee creamer
6 Tbsp (90 mL) all-purpose flour
2½ tsp (12 mL) salt
½ tsp (2 mL) black pepper
¼ cup (50 mL) slivered almonds, toasted

Directions

1. Place the turkey wings and cold water in a covered soup pot over high heat and bring to a boil. Reduce the heat and simmer on medium-low for 1 hour, skimming off any scum or foam that rises to the top.

2. Remove the turkey, setting aside to cool, and add onion, celery and carrot to the soup. Simmer an additional 15 minutes.

3. When you can handle the cooked turkey, remove and discard the skin and bones. Cut the turkey meat into ½-inch (1 cm) cubes. Add to the soup along with the wild rice and simmer for another 5 minutes.

4. In a separate bowl, whisk together the coffee creamer and flour. Whisk this mixture into the soup, add the salt and pepper and simmer 4 to 5 minutes.

5. Garnish each bowl of soup with some of the toasted slivered almonds.

Per serving:

282 Calories
14 g Fat (45.1% calories from fat)
16 g Protein
23 g Carbohydrate
2 g Dietary Fiber
43 mg Cholesterol
610 mg Sodium

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