Here is the link to the original recipe. https://www.melskitchencafe.com/the-best-leftover-turkey-soup/ I changed a few things because I do not like rosemary and the brine I used on my turkey was too salty so I did not add salt. I also used a box of Rice-A-Roni long grain and wild rice but I did not use the season pack that came with it.
I used the brown meat of the turkey because I used the leftover white to make chicken and dumplings.
My husband kept saying that it was outstanding as he was eating it.
1 tablespoon butter
- 1 tablespoon olive oil or avocado oil
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup finely chopped onion
- 6 cups chicken or turkey broth/stock. I boil down the turkey bones.
- ½ to ¾ cup brown rice or brown rice blend
- Pinch of black pepper
- 1 cup half and half
- ⅓ cup all-purpose flour
- 3 to 4 cups cooked, chopped leftover turkey
- In a 6-quart saucepan or pot, heat the butter and oil until hot over medium heat. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
- Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. The exact time will depend on variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
- Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.
- Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
