This is my favorite way to use up leftover Thanksgiving turkey! My husband loves it too, and so do the kids (even with the brown rice and vegetables). For a creamy soup, this is fairly healthy and not too fattening–which is an important consideration in the days following your Thanksgiving feast.
I use a quick cooking wild rice mix that includes white, brown and red rice. It cooks up in only 15 minutes and the soup is ready in no time. I have had requests to “leave out the carrots” and it’s just fine without them. Mushrooms are also a nice addition, and if you don’t have leftover turkey, you can make the soup with chicken.
- 1 tablespoon butter
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked, cubed turkey breast
- 1 cup uncooked wild rice
- 1/3 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- Melt the butter in a large pot over medium-high heat.
- Add carrot, celery, onion, green onion, rosemary, thyme, pepper and garlic. Sauté about 8 minutes or until browned.
- Stir in broth, scraping pan to loosen browned bits.
- Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender (15-20 minutes if using quick cooking rice).
- Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to soup and stir well.
- Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt, to taste.
Who Dished It Up First: Adapted from myrecipes.com. Originally published in Cooking Light.