Turkey with Wild Rice Soup

Who said you can’t eat soup for breakfast?! If you’re in my Key3 Metabolism Makeover program and you don’t like smoothies for winter, then this is a good alternative. It gives you some morning protein in an easy to digest and warming way!

DALL·E 2023-01-29 10.14.19 - soup made of wild rice, mushrooms, and shredded turkey in white minimalist style bowl

Servings: 6

Calories per Serving: 200

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  •  2 tbsp extra virgin olive oil
  •  1 cup carrots, chopped
  •  1 cup celery, diced
  •  1 white onion, diced
  •  3 tbsp garlic minced
  •  1 1/2 lb organic turkey
  •  1 cup wild rice uncooked
  •  6 cups organic chicken broth (no sodium)
  •  1 tbsp Italian seasoning
  •  1 cup cremini mushrooms, sliced
  •  salt and pepper to taste

Instructions

  1. Add the oil, celery, carrots, garlic, onions to a 5-quart pot. Bring to medium heat and sauté about 8 mins.

  2. Once the veggies are soft, add the rest of the ingredients. Bring pot to a boil then cover, and reduce to a medium-low simmer. Stir and let cook for about 20 minutes. That’s it! Enjoy.

  3. Can store in the fridge for 7 days or in the freezer up to 3 months.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.