Turkey Wild Rice Soup
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So when we go to my parents’ for the holidays my family totally has turkey AND ham for Christmas & there is always leftovers so I brought some home & froze it to make something with later. I decided this soup would be the perfect opportunity to use some up. I had used most of it up doing a turkey pot pie, so there was just over a cup left, but it was the perfect amount for this soup.
This soup is creamy, full of veggies & the wild rice gives it great flavor paired with the spices. I will be making this with leftover chicken as soon as I have some because it was so yummy I can’t wait until we have turkey again!
- 1/4 cup butter
- 3 carrots, finely diced
- 3 celery ribs, finely diced
- 1/2 onion, finely diced
- 1/4 cup flour
- 4 cups chicken or turkey broth
- 1 1/2 cups wild rice, cooked
- 1 1/2 cups cooked cubed turkey (light/dark meat)
- 1 (12oz) can fat free evaporated milk (about 1 1/2 cups)
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp pepper
- In a large, non-stick stock pot, melt butter over medium-high heat. Add carrots, celery & onion; cook & stir until tender about 7-10 minutes.
- Stir in flour until absorbed by vegetables. Gradually whisk in broth. Bring to a boil, stirring constantly. Cook & stir for 1-2 minutes or until thickened.
- Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.