Description
This soup is creamy and comforting and is a great way to use up those Thanksgiving leftovers!
Ingredients
Scale
- 1 Tbsp. Butter
- 1 Tbsp. Olive oil
- 1 Cup Onions, diced
- 1/2 Cup Carrots, diced
- 1/2 cup Celery, diced
- 1/4 Cup Mushrooms, chopped (optional)
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Rosemary
- 1 teaspoon Italian seasoning
- 6 Cups Chicken or turkey broth
- 1/2 to 3/4 Cup Long Grain White rice
- 2 teaspoons Sea salt
- Pinch of black pepper
- 1 Cup Half and half
- 1/3 Cup Flour (unbleached)
- 3 to 4 Cups Cooked Turkey, chopped or shredded
Instructions
- In a large soup pot, melt the butter and olive oil over medium heat.
- Add the chopped onions, carrots, celery, and optional mushrooms. Sauté for about 5 minutes, or until the vegetables start to soften.
- Stir in the dried thyme, crushed dried rosemary, Italian seasoning. Continue to cook for another minute to release their flavors.
- Add the chicken or turkey broth to the pot. Add the rice. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes or until the rice is cooked and the vegetables are tender.
- Season the soup with salt and a pinch of black pepper. Adjust the seasoning to your taste.
- In a separate bowl, mix the flour into the half and half, whisking until it forms a smooth mixture.
- Slowly pour the half and half mixture into the soup, stirring continuously. This will help thicken the soup and make it creamy. Continue to cook for an additional 5-7 minutes, or until the soup thickens to your desired consistency.
- Add the cooked, chopped leftover turkey to the soup and let it heat through for a few minutes.
- Taste the soup and adjust the seasoning if necessary.
- Once the soup is heated through and has reached your desired thickness, it’s ready to serve.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Soups
Nutrition
- Serving Size: 1 - 1 1/2 cup serving
- Calories: 200-250
- Sugar: 2-4 gr
- Sodium: varies based on broth
- Fat: 8-10 gr
- Saturated Fat: 2-3 gr
- Carbohydrates: 15-20 gr
- Fiber: 1-2 gr
- Protein: 15-20 gr
- Cholesterol: 30-40 mg
