Turkey and Wild Rice Soup
Any time you cook a turkey, you need to make this soup. Turkey and Wild Rice Soup is filling, easy to chew with dentures, and tastes better than the turkey did the first time.
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Servings: 6
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- ½ cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onion
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 6 cups turkey broth (chicken broth could be used alternatively)
- ¾ cups wild rice (you could use white rice if wild rice is too hard for you to chew)
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 cup milk
- ⅓ cup flour
- 3-4 cups cooked turkey meat (any white or dark leftover turkey meat works great) (cooked chicken could be used alternatively)
Instructions
- In a large pot, cook the carrots, celery, onion, thyme, and rosemary in the butter and oil for 5 minutes on medium heat, be sure to stir it frequently.
- Add the broth, rice, salt, and pepper. Heat to a simmer and cook while stirring for about 30-40 minutes. The wild rice will start bursting when it is cooked enough.
- In a small bowl, stir the flour and milk together until it is clump free and smooth. Slowly pour it into the soup while stirring. Continue to simmer while stirring for 5 minutes. This step thickens the soup.
- Add the cooked turkey and cook for a few more minutes. Once the soup and turkey are hot, it is ready to serve. If you have any troubles with the texture or trouble chewing it, don't be afraid to toss the soup in a blender and break it down further, It will still taste great!
Tried this recipe?Mention @easy2chew or tag #easytochew!