I usually make my soup more like a chunky stew with a thick and creamy base instead of a thin broth. I had this for lunch the other day and it was so good. Rich and thick and full of tender moist turkey breast....yum!
Cream of Turkey and Rice Soup
1 cup chopped onion
4 cloves minced garlic
1 cup chopped carrot
1 cup chopped celery
6 cups chicken broth
3 cups water
4 cups already cooked and shredded boneless turkey breast.
2 (4.5 ounce) packages Uncle Ben's quick cooking long grain and wild rice with seasoning packet
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup all-purpose flour
6 tablespoons butter
3 cups heavy cream
1 cup whole milk
Saute’ onion and garlic in a little olive oil. Add carrots and celery and continue cooking until tender.
In a large pot over medium heat, combine chicken broth, water, the carrot and celery mix you have set aside, and the cooked shredded turkey breast. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. Set aside.
In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet and then reduce heat to low. Next whisk in flour in briskly to make a paste like consistency. Allow to cook for one minute and then whisk in cream and milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Salt and pepper to taste. Stir cream mixture into chicken, broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
If base is too thick, add a little more milk and stir.
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