Planning leftovers for that turkey already? Look no further, this a huge hit from Ally on Ally’s Sweet and Savory Eats, will satisfy those family members without making them feel like they are just eating leftovers.
“Our kids gobble {sorry, I had to…} this up as well. Per usual, our middle child asked for a second bowl and our oldest who is the pickiest of the two wasted no time downing a bowl himself. I won’t tell you how many bowls the husband had. He’d be embarrassed. The main reason I make them is so this mom doesn’t have to worry about dinner the following night. It stretches out to two meals and that frankly makes me happier than a good Black Friday deal.” -Ally from Ally’s Sweet and Savory Eats
This soup, it looks amazing. We can’t even imagine how it would taste with some homemade bread slathered in butter. Thanks for sharing Ally!
Creamy Turkey and Wild Rice Soup
2 boxes of Uncle Ben’s Wild Rice mix
3 c. shredded, cooked turkey
3 carrots, finely diced
2 stalks celery, finely diced
1 white or yellow onion, finely diced
6 c. chicken stock
1/2 c. half and half
1/2 stick of unsalted butter
3/4 c. flour
2 t. lemon pepper seasoning {or regular pepper}
Directions
1. In a saucepan cook the rice according to directions, set aside.
2. In a large stockpot combine the butter, carrots, celery and onion. Saute over medium heat until tender.
3. Using a sifter, sift in the flour over the vegetables and continue to stir over medium heat, cooking out the flour for about 2 minutes. This mixture will clump together and become thick.
4. Slowly pour in the chicken stock and allow to cook for another 3-4 minutes, while whisking to avoid any lumps.
5. Add in the cooked rice and chicken, stirring to combine.
6. Turn down the heat to simmer and the soup will start to thicken.
7. Slowly stir in the half and half and lemon pepper seasoning. Heat to serve.
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