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Turkey Wild Rice Soup State(Minnesota) Child Nutrition Agency Developed Recipe

Creamy, comforting, and hearty soup with turkey, vegetables, and wild rice.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ½ oz equivalent grains, ⅛ cup other vegetable, ⅛ cup additional vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Minnesota Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Season: Fall, Winter
50 Servings
Calories: 211

Ingredients

50 Servings

    Weight

    • 10 lb Raw netted turkey roast
    • 1 lb 8 oz Wild rice
    • - - Water, cold
    • 1 lb 12 oz *Onion, yellow, fresh, diced
    • 1 lb 12 oz *Carrot, fresh, diced
    • 1 lb 12 oz *Celery, fresh, diced
    • - - Water, cold
    • 9 ⅓ oz Base-chicken, low sodium
    • - - Parsley, flakes
    • - - Black pepper, ground
    • - - Basil, ground
    • - - Onion powder
    • - - Garlic powder
    • - - Thyme, dried, leaves
    • - - Poultry seasoning
    • 8 oz Cornstarch
    • - - Milk, half and half, fat free

    Measure

    • - - Raw netted turkey roast
    • 3 ¾ cups Wild rice
    • 1 gal Water, cold
    • - - *Onion, yellow, fresh, diced
    • - - *Carrot, fresh, diced
    • - - *Celery, fresh, diced
    • 1 gal Water, cold
    • 3 cups Base-chicken, low sodium
    • ⅓ cup 2 tsp Parsley, flakes
    • 1 Tbsp 1 tsp Black pepper, ground
    • 1 Tbsp 2 tsp Basil, ground
    • 1 Tbsp 1 tsp Onion powder
    • 1 Tbsp 1 tsp Garlic powder
    • 1 Tbsp Thyme, dried, leaves
    • 1 Tbsp Poultry seasoning
    • 1 ¾ cups Cornstarch
    • 2 qt Milk, half and half, fat free

    100 Servings

      Weight

      • 20 lb Raw netted turkey roast
      • 3 lb Wild rice
      • - - Water, cold
      • 3 lb 8 oz *Onion, yellow, fresh, diced
      • 3 lb 8 oz *Carrot, fresh, diced
      • 3 lb 8 oz *Celery, fresh, diced
      • - - Water, cold
      • 1 lb 2 ¾ oz Base-chicken, low sodium
      • - - Parsley, flakes
      • - - Black pepper, ground
      • - - Basil, ground
      • - - Onion powder
      • - - Garlic powder
      • - - Thyme, dried, leaves
      • - - Poultry seasoning
      • 1 lb Cornstarch
      • - - Milk, half and half, fat free

      Measure

      • - - Raw netted turkey roast
      • 1 qt 3 ½ cups Wild rice
      • 2 gal Water, cold
      • - - *Onion, yellow, fresh, diced
      • - - *Carrot, fresh, diced
      • - - *Celery, fresh, diced
      • 2 gal Water, cold
      • 6 cups Base-chicken, low sodium
      • ¾ cup Parsley, flakes
      • 2 Tbsp 2 tsp Black pepper, ground
      • 3 Tbsp 1 tsp Basil, ground
      • 2 Tbsp 2 tsp Onion powder
      • 2 Tbsp 2 tsp Garlic powder
      • 2 Tbsp Thyme, dried, leaves
      • 2 Tbsp Poultry seasoning
      • 3 ½ cups Cornstarch
      • 1 gal Milk, half and half, fat free

      -

      50 Servings

        Weight

        • 10 lb Raw netted turkey roast
        • 1 lb 8 oz Wild rice
        • - - Water, cold
        • 1 lb 12 oz *Onion, yellow, fresh, diced
        • 1 lb 12 oz *Carrot, fresh, diced
        • 1 lb 12 oz *Celery, fresh, diced
        • - - Water, cold
        • 9 ⅓ oz Base-chicken, low sodium
        • - - Parsley, flakes
        • - - Black pepper, ground
        • - - Basil, ground
        • - - Onion powder
        • - - Garlic powder
        • - - Thyme, dried, leaves
        • - - Poultry seasoning
        • 8 oz Cornstarch
        • - - Milk, half and half, fat free

        Measure

        • - - Raw netted turkey roast
        • 3 ¾ cups Wild rice
        • 1 gal Water, cold
        • - - *Onion, yellow, fresh, diced
        • - - *Carrot, fresh, diced
        • - - *Celery, fresh, diced
        • 1 gal Water, cold
        • 3 cups Base-chicken, low sodium
        • ⅓ cup 2 tsp Parsley, flakes
        • 1 Tbsp 1 tsp Black pepper, ground
        • 1 Tbsp 2 tsp Basil, ground
        • 1 Tbsp 1 tsp Onion powder
        • 1 Tbsp 1 tsp Garlic powder
        • 1 Tbsp Thyme, dried, leaves
        • 1 Tbsp Poultry seasoning
        • 1 ¾ cups Cornstarch
        • 2 qt Milk, half and half, fat free

        100 Servings

          Weight

          • 20 lb Raw netted turkey roast
          • 3 lb Wild rice
          • - - Water, cold
          • 3 lb 8 oz *Onion, yellow, fresh, diced
          • 3 lb 8 oz *Carrot, fresh, diced
          • 3 lb 8 oz *Celery, fresh, diced
          • - - Water, cold
          • 1 lb 2 ¾ oz Base-chicken, low sodium
          • - - Parsley, flakes
          • - - Black pepper, ground
          • - - Basil, ground
          • - - Onion powder
          • - - Garlic powder
          • - - Thyme, dried, leaves
          • - - Poultry seasoning
          • 1 lb Cornstarch
          • - - Milk, half and half, fat free

          Measure

          • - - Raw netted turkey roast
          • 1 qt 3 ½ cups Wild rice
          • 2 gal Water, cold
          • - - *Onion, yellow, fresh, diced
          • - - *Carrot, fresh, diced
          • - - *Celery, fresh, diced
          • 2 gal Water, cold
          • 6 cups Base-chicken, low sodium
          • ¾ cup Parsley, flakes
          • 2 Tbsp 2 tsp Black pepper, ground
          • 3 Tbsp 1 tsp Basil, ground
          • 2 Tbsp 2 tsp Onion powder
          • 2 Tbsp 2 tsp Garlic powder
          • 2 Tbsp Thyme, dried, leaves
          • 2 Tbsp Poultry seasoning
          • 3 ½ cups Cornstarch
          • 1 gal Milk, half and half, fat free

          Instructions

          • Two days before meal service, pull turkey to thaw on bottom shelf in cooler. If using IQF Pre-cooked, Pre-diced turkey, pull on day of preparation.
          • Cook wild rice: Bring water to a boil. Stir in wild rice. Reduce heat and simmer, covered, for 25-35 minutes or until desired texture. Drain any excess liquid and rinse the rice, as needed.
          • For 50 servings: separate the water into ¾ gallon and ¼ gallon.
            For 100 servings: separate the water into 1 ½ gallons and ½ gallon.
          • Dice raw local turkey breast or thigh meat into 1-inch cubes. (If using IQF pre-cooked, pre-diced turkey, plan for a 2 oz serving/person).
          • Combine the chicken base, ¾ gallon water (or 1 ½ gallon), diced turkey, diced vegetables, and spices (parsley through poultry seasoning) in a kettle. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes.
            Critical ControlPoint: Heat to 165 ºF or higher for at least 15 seconds.
          • Mix the remaining water with the cornstarch. Slowly mix into simmering soup.
          • Mix in fat free half and half and wild rice just prior to serving.
            Critical ControlPoint: Heat to 165 ºF or higher for 15 seconds. Hold for hot service at 135 ºF
          • Portion with 8-ounce ladle (1 cup) into a 10 or 12-ounce bowl.

          Video

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Consider bringing soup to the table for students in grades Pre-K-2.
          Cooking Process #2: Same Day Service. 

          Nutrition

          Serving: 1cup (8 oz ladle) | Calories: 211 | Total Carbohydrate: 24g | Protein: 17.6g | Total Fat: 2.8g | Saturated Fat: 0.81g | Cholesterol: 40.5mg | Sodium: 448.9mg | Dietary Fiber: 0.8g | Total Sugars: 3.2g | Calcium: 70.7mg | Iron: 0.5mg