Tuesday, November 27, 2012

Creamy Turkey Rice Soup

This soup is quite amazing. It makes great use of your left over turkey too. My husband loved it so much that he ate three bowls in one sitting! It is thick and rich. It will thicken more upon standing, so if you reheat it, you may add some water to achieve desired consistency.

Serves 12 ( about 1 c. = 4 points +)
  • 1 large onion
  • 1 large carrot
  • 1 celery rib
  • ¼ c. light butter
  • ½ c. flour
  • 8 c. fat free chicken broth
  • 1 c. uncooked Jasmine or white rice, cooked according to package directions
  • 2 c. turkey breast, cooked and cubed
  • salt and pepper to taste
  • 1 c. (2%) evaporated milk
Place onion, carrot and celery in a food processor and process until finely chopped.
Heat butter in a large nonstick pot or Dutch oven. Add vegetables and cook until tender. Stir in flour. Gradually whisk in chicken broth.
Cook and stir until starting to thicken. Add turkey, cooked rice, salt and pepper. Cook until thickened. Stir in evaporated milk and heat through.

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