Creamy Wild Rice Turkey Soup
Creamy turkey soup with wild rice and vegetables. A great way to use Thanksgiving leftovers!
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.