In my continued efforts to eat better and cook more, I managed to throw together this soup last week with some turkey tenderloins and a few other ingredients I already had on hand. I know it’s hot as sh*t outside, but it’s freezing in my house and my office. Plus, this was so easy to make, and I had a bunch left over, which I froze in single-serving containers for future lazy lunches. =)
1 medium to large Vidalia onion, chopped
8 oz. baby carrots (about half a small bag), cut in half
2 turkey tenderloins (about 1 lb.), cut into 1-inch cubes
64 oz. all natural chicken broth (2 cartons)
1 cup water
1 cup organic wild rice (I used the 365 Everyday Value Organic Wild Rice Blend Basmati & Wild Rice from Whole Foods)
Parsley (for garnishing)
Parmesan cheese (optional)
1. In a large stock pot, combine onion, carrots, chicken broth and water. Bring to a boil over high heat.
2. Season turkey by sprinkling with onion powder, garlic powder, salt and pepper. Add to boiling broth.
3. Bring broth back to a boil, then let simmer for about 20 minutes.
4. Bring broth back to a boil. Add 1 cup wild rice. Let simmer 30-35 minutes.
5. Garnish with parsley and Parmesan cheese.
P.S. This recipe is gluten-free!