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After too many days of leftover turkey sandwiches last Thanksgiving, I decided to try making some soup. Creamy Turkey and Wild Rice Soup is the perfect use for leftover turkey. The savory combination of the turkey with the fresh slightly crunchy of celery and carrots and the earthiness of the wild rice is absolutely delicious.
Creamy Turkey and Wild Rice Soup
- 4 cups of chopped turkey
- 1.5 cups wild rice
- 2 quarts (6 cups) chicken stock
- 3 cups water
- 1 large onion, diced
- 4 celery stalks, chopped
- 3 whole carrots, peeled and chopped
- 3 cloves garlic, minced
- 4 TBSP butter
- 1/2 cup all-purpose flour
- 1.5 cups heavy cream
- Salt and pepper to taste
- In a large stock pot, over medium-high heat melt the butter.
- Add celery, carrots, onions, and salt and pepper, stirring and cook until the vegetables soften about 10 minutes.
- Sprinkle flour over vegetables and cook until lightly browned, 3 minutes.
- Add wild rice to saucepan and stir in the stock and water.
- Bring to a boil.
- Reduce heat to low-medium and simmer, stirring occasionally until vegetables are tender about 30 minutes.
- Stir in turkey and simmer until wild rice is tender about 10 minutes.
- Stir in heavy cream and salt and pepper.
I like to serve the creamy turkey and wild rice soup with a grainy roll.
What do you do with your leftover Thanksgiving turkey?
Have a great day!
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