Get your leftover Thanksgiving turkey ready for this creamy textured turkey wild rice soup packed with vegetables. It all adds up to a great and well-balanced bite.
In a Dutch oven or large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Sauté for 8 minutes.
Add in the salt, pepper, rosemary, thyme, oregano, and flour. Mix and cook for 2 minutes.
Pour in the turkey or chicken stock, stir and simmer over medium heat until thickened.
Pour in the heavy cream and the shredded turkey. Stir and simmer over medium heat for 8 minutes until thickened.
Stir in the wild rice and fresh parsley, serve immediately. Enjoy!
Notes
Note 1: Half & half or milk can be used in place of heavy creamStoring Tips: - Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. - If you plan to freeze the soup, it's best to leave out the cream. Cream-based soups separate when they're defrosted causing a grainy, unpleasant texture. - To freeze the soup, transfer to a freezer-safe container without the cream. Reheat the soup on the stovetop over medium heat, then stir in the cream.