Last year we had a really popular post in our Thanksgiving Paninis.
Basically it’s this delicious sandwich I made every year using the the leftovers from Thanksgiving. This year I wanted to make sure we created another cool leftover recipe for y’all and boy have we ever! This Creamy Turkey and Rice Soup is so delicious and you can make it in your slow cooker so you won’t have to battle the stove two days in a row.
In the bowl of your slow cooker, combine the carrots, onion, celery, peas, chicken stock, salt, pepper, and wild rice.
Cook on high for about 3 to 4 hours or on low for 6 to 8 hours, until the rice is tender and soft.
After the rice has cooked, make a roux (by cooking butter and flour) in a saucepan. Then whisk in the milk. Season with a bit of salt and pepper and cook until thickened.
Stir this sauce into the soup and cook for another 20 to 30 minutes so it’ll thicken up. Then you’re ready to enjoy your creamy turkey and rice soup.
You can serve the soup with a piece of bread or a few saltine crackers for dipping.
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 1/2 cups wild rice blend
- 2 cups shredded leftover turkey or chicken
- 8 cups chicken stock
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- In the bowl of your slow cooker, combine the onion, carrots, celery, peas, rice, turkey, stock, salt and pepper. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until rice is tender and soft.
- Once rice is done, melt the butter in a medium saucepan with the flour. Cook for a few seconds and then whisk in the milk. Season with a bit of salt and pepper. Cook until thickened and then stir into the soup. Cook for another 20 to 30 minutes until soup has thickened.
- Serve with bread or crackers.
