Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green onions
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked, cubed turkey breast
  • 1 cup uncooked wild rice
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt

Instruction

  • Melt the butter in a large pot over medium-high heat. Add carrot, celery, onion, green onion, rosemary, thyme, pepper and garlic. Sauté about 8 minutes or until browned.
  • Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender (15-20 minutes if using quick cooking rice).
  • Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to soup and stir well.
  • Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt, to taste.