Ingredients
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Main
Instructions
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01
The first step to this recipe is going to be preparing your turkey. Please see the “brined, injected & fried turkey” recipe for the best way to cook your turkey. You can either make the turkey just for this soup, prep the soup and add the turkey just before serving your thanksgiving dinner, or use leftovers to create with perfect creamy & hearty soup.
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Ingredients
- Deep fried turkey/leftover turkey
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02
Start by prepping all your vegetables. A rough chop will work well.
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Ingredients
- 1 medium onion (chopped)
- 2 medium carrots (peeled & chopped)
- 3 sticks celery (chopped)
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03
Add oil and butter to your cooking vessel of choice over medium-high heat, and add the vegetables, stirring occasionally for 6-8 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
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04
Stir in your garlic, Italian seasoning & flour, and cook for two minutes until the flour is well-combined.
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Ingredients
- 4 cloves garlic (minced)
- 1/2 teaspoon Italian seasoning
- 3 tablespoons flour
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05
Next, whisk in the chicken stock slowly, making sure there are no clumps of flour. When everything is well combined, add in your uncooked rice.
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Ingredients
- 6 cups chicken stock
- 1 cup uncooked wild rice
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06
Raise temperature to high and bring the stock to a boil. As soon as you hit a boil, reduce the heat and let it simmer for 15-minutes.
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07
While your stock is simmering, start to prep your turkey by chopping up roughly 2 cups (or more) and set aside. For our soup we used a combination of breast and thigh meat, with all skin removed.
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Ingredients
- 2 cups cooked fried turkey meat (chopped)
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08
Add your turkey to the soup and let it continue simmering until the rice is tender to your liking.
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09
Finally, taste your finished product and add salt and/or pepper as needed.
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Ingredients
- salt & pepper (to taste)
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10
Once everything is to the tenderness and bite you desire, stir in the heavy cream.
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Ingredients
- 1/2 cup heavy cream
