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Ginger Turkey and Wild Rice Soup

A warming and hearty meal, this soup is perfect for those experiencing nausea and/or vomiting from head and neck cancer treatment. Ginger has been shown to help soothe nausea, while broth-based soups can provide much-needed fluids and electrolytes. High in protein and cancer-fighting antioxidants, it is also an ideal meal for those looking for a healthy and flavorful soup to prepare ahead of time and to store in the freezer. For a filling and delicious meal, enjoy with a slice of your favorite bread or crackers.

Serves: 6

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients:

1 Tbsp olive oil

½ onion, chopped

1 cloves garlic, minced

2 carrots, chopped

1 celery stalk, chopped

Zest of 1 lemon

1 Tbsp ginger root, grated

½ tsp salt

4 cups chicken broth

1 tsp dried rosemary

2 cups diced or shredded turkey breast, cooked

2 cups wild rice, cooked

Directions:

  1. Heat olive oil over medium heat in heavy bottomed pot.
  2. Add onions, garlic, carrots, celery, lemon zest, and grated ginger. Cook for 5-7 minutes until softened. 
  3. Add salt, chicken broth, and rosemary. Bring to a boil, and simmer for 15 until to allow flavors to combine.
  4. Add cooked turkey and wild rice. Serve

NUTRITIONAL DATA:

Per serving: 203 calories, 4 grams fat, 1 gram saturated fat, 53 mg cholesterol, 16 grams carbohydrate, 2 grams dietary fiber, 25 grams protein

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