What do you do with your leftover turkey or chicken? Sometimes all you need is a new twist to spark some life into a humdrum meal. Try this wonderful heart healthy soup and maybe serve it in a bread bowl that you can share this valentine’s day.
2 tablespoons butter
1 medium onion, diced
1 clove garlic, minced
3 large carrots, sliced into coins
3 large stalks of celery, sliced
2 cups cubed roasted turkey (white and dark meat)
8 cups turkey broth
1 cup wild rice (or a wild rice blend, which is what I usually use because wild rice is so darn expensive on its own)
2/3 cup half and half cream
Salt and pepper, to taste
Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add in the onion and garlic and cook until fragrant and translucent, about 5 minutes.
Add in the carrots and celery and cook until the veggies soften, about 10 minutes.
Add in the turkey and turkey broth. Bring to a boil, add in the rice, bring back to a boil, reduce heat and simmer, stirring occasionally, until the rice is soft, about 30 minutes.
Remove from heat, stir in the half and half, salt and pepper. Serve with crusty bread for dipping.
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