Ingredients
Scale
- 1/2 cup butter (1 stick)
- 3 cups celery, chopped
- 2 large onions, chopped
- 1 teaspoon kosher salt
- 1 teaspoon dried poultry seasoning
- 4 cloves garlic, smashed and minced
- 1/2 cup all-purpose flour
- 15 cups Zoup! Chicken Bone Broth (4 jars of 31 oz each)
- 1 bay leaf
- 5 sprigs fresh thyme
- 8 large carrots, shredded
- 4 cups leftover cooked turkey (a mixture of dark and white meat)
- 1 1/2 cups quick-cooking wild rice blend
- 1 1/2 cups cream
- Juice from 1 large lemon (1/4 cup) or to taste
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- More fresh herbs, for garnish
Instructions
- Melt butter in a large stock pot over medium heat.
- Sauté chopped celery and onions with salt and poultry seasoning for about 13-14 minutes.
- Add minced garlic and cook for 1 minute, then sprinkle in flour and stir continuously for another minute.
- Slowly pour in chicken bone broth, stirring to prevent lumps, then add bay leaf and fresh thyme.
- Shred carrots and add to the pot; bring to a boil.
- Add leftover turkey and simmer for 30 minutes.
- Stir in wild rice blend, boil, then let simmer for 15 to 30 minutes until fully cooked.
- Stir in cream and lemon juice; season with fresh herbs, salt, and pepper.
- Remove thyme stems and bay leaf before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Stir continuously while adding flour to avoid lumps for a smooth texture.
Adjust seasonings if using seasoned broth or turkey.
Cook fresh turkey thoroughly before adding to the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 900
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 2
- Protein: 16
- Cholesterol: 80