The Best Leftover Turkey Soup

Submitted by AmyZoe

"This was terrific and a great way to use up your after turkey dinner. Recipe courtesy of Mel's Kitchen Cafe."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6

ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil or 1 tablespoon avocado oil
• 1⁄2 cup chopped carrot
• 1⁄2 cup chopped celery
• 1⁄2 cup finely chopped onion
• 1⁄4 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
• 1⁄4 teaspoon crushed dried rosemary or 1 teaspoon fresh rosemary, chopped
• 6 6 cups chicken broth or 6 cups stock
• 1⁄2 cup brown rice to 3/4 c brown rice
• 2 teaspoons salt
• 1 pinch black pepper
• 1 cup half-and-half
• 1⁄3 cup all-purpose flour
• 3 -4 cups cooked chopped leftover turkey

directions

1. In a 6 quart saucepan or pot, heat the butter and oil until hot over medium heat.
2. Add the carrots, celery, onion, thyme and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
3. 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 depends on the variety of rice and package directions. For a brown and wild rice blend, the time will be about 30 minutes.
4. 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 to 6 minutes.
5. Stir in the cooked turkey and heat through. Season to salt with additional salt and pepper, if needed. Serve.