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Turkey & Rice Soup
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One of our favorite holiday traditions is figuring out new ways to use up the last bits of left overs from the Thanksgiving feast. This soup is simple, but morphing dinner into soup is magic. The trick is to use a combination of cooked and fresh items to transform the flavors.  
6 servings

Ingredients

1-1/2 cups cooked rice – can be pilaf or wild rice just avoid cheesy rice dishes
2 tablespoons butter
1 large onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unbleached flour
3 cups chicken stock
1-1/2 cups cooked turkey meat, skinless & boneless
1/2 cup half and half or unflavored milk of your choice

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Turkey & Rice Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. In a large pot, melt the butter over medium heat,
then add the onions, carrots, and celery. Sauté for 5-10 minutes, until the onions are soft.
2. Add the thyme, sage, salt, and pepper and stir for a minute, then sprinkle the flour in and stir to coat the vegetables. Sauté for a minute, until the flour starts to stick a little. Gradually stir in the stock, scraping up any flour coating the pan.
3. Bring the liquid to a bubble and add the chicken, cooked rice, and half and half or milk, stirring until the soup thickens slightly and all the ingredients are warmed through.

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