12/01/2021
Turkey and Wild Rice Soup
This lightened up turkey and wild rice soup is a healthy twist on a Thanksgiving leftovers classic.
Ingredients:
3 tbsp unsalted butter
4 medium carrots peeled and chopped
1/2 yellow onion diced
1 clove garlic minced
3 cups reduced sodium stock chicken or turkey
2 cups stock chicken or turkey
1 tbsp fresh thyme chopped
1 tsp fresh rosemary chopped
1 cup wild rice uncooked
1/4 cup white whole wheat flour
2-3 cups shredded turkey
1/2 cup half and half
Salt and pepper to taste
Optional: red pepper flakes for serving
Instructions:
Melt butter in a large pan over medium-high heat
Add carrots, onion, and celery, season with salt and pepper. Cook for 5 minutes, or until carrots are just slightly softened.
Next, add garlic, thyme, and rosemary. Cook until fragrant, about 1 min.
Add chicken/turkey stock and rice. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
While the soup is simmering, whisk together ¼ cup flour with ¼ cup warm water to make your slurry. Set aside.
After 30 minutes, add turkey, half and half, and slurry.
Continue to simmer uncovered for 10-15 minutes, or until rice is cooked. Taste and adjust seasonings as needed.
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