Saturday, November 25, 2017

Leftover Turkey and Wild Rice Soup

This recipe takes only 15 minutes or so to prepare (plus another 45 minutes cooking time) but tastes like you spent much longer working in the kitchen. The flavor is very similar to Panera Bread's Chicken and Wild Rice Soup and it is equally and tasty and filling.
This hearty soup will be perfect for cold winter evenings and a great idea for a new recipe using your leftover Thanksgiving turkey. You can also replace chicken for the turkey.
I found the recipe at
To serve 6, you will need:
1 package (6 oz) quick cooking long grain and wild rice (Like Uncle Ben's)
 12 cup all-purpose flour 
12 tsp black pepper
6 cups chicken broth
1-2 cups leftover turkey, shredded or cubed
1 1/2 sticks butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cup light cream


Open rice, remove seasoning packet and set aside. In a small bowl, combine flour and black pepper; set aside. In a large pot over medium heat, combine broth and turkey. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and saute for 5 minutes. Stir in the contents of the seasoning packet and continue cooking the vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3-4 minutes. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into the broth and rice. *If too thick, add more broth.  Cook over medium heat until heated through and the rice is done about 15-20 minutes. 

 ENJOY~ Everything in Moderation

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