Clean Eating Creamy Turkey & Wild Rice Soup (Thanksgiving Leftovers

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The rice will thoroughly cook, and the carrots will become fork-tender. While the soup is simmering, pull that turkey meat out of the fridge. You remember the meat we removed from the carcass and roasting pan. Chop it up into smaller pieces. Add the chopped turkey meat and one cup of heavy cream when the soup is done.

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Step 2: Add the Other Ingredients and Simmer: Add the carrot, celery, wild rice, brown rice, garlic, salt, black pepper, bay leaf, and chicken stock. Bring up to a boil, cover the pot, turn the heat down so it doesn't boil over, and simmer for 20 minutes, stirring occasionally.

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Add the spices. Pour in chicken or turkey broth and bring it to a gentle simmer. Add long-grain white rice to the pot and let it simmer until tender. Create a creamy texture by whisking half and half and unbleached flour in a separate bowl. Stir this mixture into the pot, letting the soup simmer until it thickens.

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🔪 Instructions for Creamy Leftover Turkey Wild Rice Soup. Step 1: Combine 2 tablespoons butter, mushrooms, and onions in a large pot over medium heat for 5 minutes until browned, stirring often. Step 2: Add in the carrot and celery and cook for an additional 5 minutes. Step 3: Add in the garlic.Stir for 30 seconds until fragrant. Step 4: Stir in the Italian seasonings, salt, pepper, fresh.

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Instructions. Heat oil over medium heat in a large soup pot or dutch oven. Cook onion, carrots, mushrooms, celery, and garlic until starting to soften, about 5 minutes, stirring occasionally to prevent browning. Add broth, rice, parsley, thyme, black pepper, sage, bay leaf, and salt.

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Sauté the vegetables with the seasonings on high for 3-5 minutes. Add the rice and sauté for another minute. Add the turkey stock, cubed turkey, and bay leaf. Bring to a boil and then reduce to a simmer. Simmer, uncovered, for 20-30 minutes or until the rice and vegetables are cooked to your liking. Serve & Enjoy!

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Instructions. In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more. Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender. Add the turkey gravy, half and half, and.

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Instructions. In a four to 5 quart heavy stock pot, heat the butter over medium high until melted and bubbling, then add the celery, carrots and onion. Sautee 5 minutes until softened. Add the thyme, rosemary and chicken or turkey broth. Cover and bring to a simmer. Add half the salt, all of the pepper and the rice.

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Add rice to the broth-vegetable mixture and bring to a boil. Reduce heat to a simmer, cover and cook about 45 minutes or until rice is tender. Add the remaining ingredients (turkey, peas, milk, salt and pepper) and simmer until heated through, about 10 minutes more. Taste soup, adjust seasonings if needed, and serve.

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Directions. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer.

Clean Eating Creamy Turkey & Wild Rice Soup (Thanksgiving Leftovers

In a nice big pot, sauté the shallot and leeks in a bit of olive oil until starting to soften. Add the rice, water, stock, and herbs, and bring to a boil. When it boils, cover and simmer it according to the timing on your package of rice. With 20 minutes left on the rice, add the carrot and celery.

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Stir in water & heat to boil. Once water reaches a rapid boil return the pot to a simmer. Simmer on medium heat for 10 minutes. Return soup to a rapid boil stir in uncle Ben's fast cooked wild rice. Cover the pot and simmer. Cover the pot with lid and simmer on low heat with lid. Simmer until the rice is softened.

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Add the garlic, Italian seasoning, and rice. Cook for 1 more minute, stirring constantly. Add the turkey, chicken stock, water, and remaining ½ teaspoon salt, stirring to combine. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 20 minutes, or until the rice is tender.

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Raise the heat to medium high. Pour 6 cups chicken stock and 1 cup rice into the pot. Stir to combine and bring the stock to a gentle boil. Reduce heat to medium low and simmer the soup for 10-15 minutes, stirring occassionally so the rice doesn't stick to the bottom. Cook until rice is just cooked through.

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Add in the garlic and stir for 1-2 minutes. Add in the broth, cooked rice, cooked turkey, thyme, oregano, milk, heavy cream, cream cheese, lemon juice, lemon zest, Better than Bouillon, spinach, salt and pepper to taste. Stir to combine the ingredients. Adjust the heat to medium and place the lid on the pot.

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Add the rice and shredded turkey to the pot and stir. Bring the soup to a boil and then immediately reduce the heat to medium-low. Leave the soup to simmer for 12 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pot. After 12 minutes, add the salt, pepper, sage, onion powder, peas and carrots to the pot.