It happens every Thanksgiving...
What to you do with all that leftover turkey?
I'm happy to say that I've got a solution for you right here.
This soup is a perfect 'leftover' meal that is easy to toss together.
If you're turkey day meal is anything like ours, I'm guessing post holiday that you'll have leftover celery, onion, and maybe even rice to go along with that perfectly cooked up turkey. And who wants to eat the same thing over again?
Let's have some fun and turn your leftover Thanksgiving into something a little different!
Looks can be deceiving.
This soup is creamy, rich, and absolutely worth savoring to the last drop.
It was quite difficult to keep myself from licking the bottom of the bowl clean.
I used up some leftover herb turkey breast cutlets that I had cooked up a few days before in the slow cooker as a test project. But, any leftover turkey would work just as well.
What's better is that this soup is made without cream-of-whatever soup. Use some organic half & half and you have yourself a fantastically clean-eating dish!
Skinny Turkey & Wild Rice Soup
Servings: 6 • Size: About 1 1/2 Cups of Soup • Calories: 217.4 • Fat: 1.3 g • Carb: 24.4 g • Fiber: 2.7 g • Protein: 25.6 g • Sugar: 4.7 g • Sodium: 717.8 mg
2 Carrots, Chopped
2 Celery Stalks, Chopped
1 Medium Onion, Chopped
2 Garlic Cloves, Minced
6 1/2 C. Reduced Sodium Chicken Broth
3 Tbsp. Flour
1 C. Long Grain & Wild Rice, Uncooked
1 Tsp. Dried Thyme
1 Bay Leaf
2 C. Turkey Breast, Cooked & Shredded or Cubed
1 C. Fat Free Half & Half
Salt & Pepper to Taste
Place the carrots, celery, onion and garlic into a large stock pot along with 1/2 c. of the chicken broth.
Sauté over medium heat for about 10 minutes or until the onion is translucent and the vegetables are tender.
Sprinkle in the flour and continue to stir for about 3 minutes.
Add in the rest of the broth, along with the wild rice, thyme, and bay leaf. Bring the pot to a boil.
Cover the pot, reduce the heat to medium-low and cook for 25-30 minutes.
When the rice is tender, add in the turkey.
Cook for 10 minutes.
Stir in the half & half and allow to cook for another 10 minutes.
Remove the bay leaf and season with salt and peper.
Serve warm and enjoy!