Turkey Rice Soup

This a great way to use some of those turkey leftovers.  I am sure there are a lot of those out there.  I divided the rest of our turkey up last night, putting most of it in the freezer, but saving some for our White Enchiladas later this week.  And while getting 7 + meals out of one bird is nice (plus about 10 quarts of turkey stock), I am ready for some variation.  Combine that with the fact that our temps haven't been above freezing in over a week--well, this soup is just what the doctor ordered.

  





















Turkey Rice Soup

1/2 pound butter (2 sticks, yes, I know....but it's way better for than the other stuff)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup flour
2 1/2 quarts (10 cups) turkey stock or chicken stock
2 cups cooked turkey, shredded or chopped
1 cup cooked rice
1 cup cream
Salt and Pepper

In a large stockpot, melt butter over medium heat and saute carrots, celery, onion until tender.  Add in flour.  Allow flour to cook for a minute or two and add in the turkey/chicken stock.  Stir to incorporate completely.  When the broth starts to thicken, add in the turkey and rice and season with salt and pepper to taste.  Turn down the heat and allow the soup to simmer for about 30 minutes, while stirring occasionally.




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap