Are you reading this on December 26?? Then you are in luck because this is a 'day-after-Christmas-Day' tradition lunch! You can only have leftover turkey sandwiches for so many days, so use the turkey to make this very easy Turkey and Rice soup!
From start to finish, you will have dinner ready in 30-35 minutes and this will soon become a family favorite that you will make throughout the year. Read the notes at the bottom for some variations to this flexible recipe. Now let's gather these ingredients and start cooking!
Turkey and Rice Soup
4 Tablespoons of butter
2 carrots, chopped
2 celery ribs, chopped
1 medium chopped onion
1/2 cup flour
4 cups chicken or turkey broth
2 cups cauliflower rice
2 cups milk or cream
4 cups cubed turkey
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
In a large pan or dutch oven, melt the butter over medium-high heat. Add carrots, celery and onions and cook till tender.
Stir in flour until blended and cook till bubbly. Slowly whisk in broth. Bring to a boil, stirring constantly for 1-2 minutes or until thickened. Stir in remaining ingredients, reduce heat to low and simmer for 20 minutes, stirring occasionally.
NOTES:
* This is a very flexible recipe. I have made this a mixture of milk, cream or even half-n-half.
* Even though this is a tradition for the leftover turkey on December 26, I also make this throughout the year with cut up rotisserie chicken and it is just as good!
* Since we don't normally eat rice, we use cauliflower rice but you can certainly use regular rice or even wild rice
This soup is wonderful warmed up the next day but since we devour it, there usually isn't any leftovers!
May your blessings be numerous ~ Rhonda 🌻
0 Comments