Leftover Turkey Soup
Ingredients
The base
-
1
tablespoon
butter
-
1
tablespoon
olive oil or avocado oil
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
½
cup
finely chopped onion
-
¼
teaspoon
dried thyme or 1 teaspoon fresh, chopped
-
¼
teaspoon
crushed dried rosemary or 1 teaspoon fresh, chopped
The soup
-
6
cups
chicken or turkey broth/stock
-
½ to ¾
cup
brown rice or brown rice blend
-
2
teaspoons
salt
-
1
pinch
black pepper
-
1
cup
half and half
-
⅓
cup
all-purpose flour
-
3 to 4
cups
cooked, chopped leftover turkey
Instructions
- Heat butter and oil in a large pot over medium heat.
- Add carrots, celery, onion, thyme, and rosemary, cooking until tender.
- Pour in the broth, add rice, salt, and pepper, and bring to a simmer.
- Cook until the rice is tender, about 30 minutes for brown rice.
- Whisk together half and half and flour until smooth, then stir into the soup.
- Simmer until slightly thickened, about 5-6 minutes.
- Stir in the turkey and heat through, adjusting seasoning if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
17g
Total carbohydrates
30g
Total protein
20g
Sodium
1820mg
Cholesterol
68mg
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