This year, we spent Thanksgiving with my in-laws, and in addition to bringing home an assortment of pies, we also got a share in the leftover turkey. This week in Wisconsin has been one of snow and freezing rain, prompting all of us to start our winter hibernation.
So compliments of the Wisconsin weather and leftover turkey, here is a crockpot soup recipe which will warm you up from the inside out this winter.
P.S. You will want a big crockpot for this.
Turkey (or Chicken) Wild Rice Soup
2 C leftover turkey or chicken
1 C diced celery
1 C diced carrots
1 small onion, diced
scant 1/4 C butter
scant 1/2 C flour
2 C chicken broth
1 7-8 oz. package long grain or wild rice (a butter and herb or chicken flavored package is fine)
1 can cream of chicken, celery, or mushroom soup
2 C water
1 1/2 C milk
3/4 t salt
3/4 t freshly ground black pepper
Dice vegetables, saute with butter in saucepan 5-7 minutes, until veggies start to get tender. Add flour to form a roux, slowly add 2 C chicken broth and allow to simmer 2-3 minutes, until thickened.
In bottom of crockpot, place diced turkey or chicken. Pour rice on top of chicken, then add can of cream soup, and thickened vegetable mixture. Pour extra 2 C water on top.
Cook on high for 3 hours, or on low for 5-6 hours. About an hour before serving, add salt and pepper, as well as milk. Warm milk slightly before adding to prevent curdling.
Garnish with freshly ground black pepper and parsley. Serve with your favorite crusty bread.