Sunday, January 25, 2015

Creamy Turkey & Rice Soup

This soup is such a great way to use leftover turkey or chicken.  I love to make this the day after Thanksgiving, but it's so good that I find excuses to make it throughout the year (using rotisserie chicken in place of turkey).  Filling and delicious, it's the perfect addition to your soup arsenal.

Adapted from The Farm Chicks

  • 5 T. butter, divided
  • 2-3 carrots, sliced -or- 1 can carrots, drained
  • 1-2 celery stalks, sliced -or- 1/2 t. celery seeds
  • 2 T. dried onions
  • 4 c. chicken broth
  • 1 c. water
  • 3/4 c. brown rice
  • 5 T. flour (equal parts sorghum, brown rice and tapioca flour)
  • 1/4 t. thyme
  • 1/4 t. sage
  • 1 1/4 c. milk (rice/coconut milk work well)
  • 1-2 handfuls of leftover shredded turkey/chicken, chopped -or- 1 can turkey/chicken, drained
  • 2 capfuls of apple cider vinegar
  • 10 slices of bacon, cooked and crumbled -or- 1/4 c. bacon bits
  • 1/4 t. salt
  • 1/8 t. pepper
     Heat a large soup pot over medium heat.  Add butter and allow to melt.  Stir in fresh carrots and celery and cook for a couple of minutes (if using canned carrots, do not add at this point).  Add chicken broth, water, onion, celery seed (opt) and rice.  Stir well and bring to a boil.  Reduce heat and simmer until rice and veggies are tender.  In the meantime, melt 4 T. butter in a small saucepan over medium heat.  Combine spices with flour and add to butter to make a roux; cook for 1 minute.  Whisk in milk and bring to a boil.  Reduce heat and simmer until thickened; remove from heat and set aside.  Once rice is cooked, stir roux and mix well.  Add in turkey/chicken, canned carrots if applicable, and remaining ingredients.  Stir well and heat through.

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