29 November 2011

what to do with that left-over turkey

this soup is heavenly. to die for on a rainy night - on any night, really (and even on the next day.) hearty. filling. creamy. healthy.
simple to make. 
and usually made with chicken.
I had piles of dark meat turkey left over from thanksgiving & I had the brilliant idea to substitute it in this delicious dish.

creamy turkey and wild rice soup


  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded (or turkey)
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream


  1. In a large pot over medium heat, combine broth, water and chicken/turkey. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
( recipe from here )  
( I add veggies (ie. carrots, celery, potatoes, garlic.) And I use either skim milk or half n' half instead of the heavy cream. )
 please make this & tell me how much you love it.

soup on! -N

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