Name: Turkey Wild Rice Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 Tablespoons olive oil; 2- 4 cloves garlic, peeled & chopped; 1 large yellow onion, peeled & chopped; 3 stalks celery, chopped; 2 large carrots, peeled & chopped; 1/4 cup flour (for gluten free soup, use tapioca flour); 3 cups chicken broth; 1 bay leaf; 4 oz. Greek cream cheese (or Neufchatel); 1 1/2 cups chopped leftover cooked turkey (or chicken); 1 1/2 cups cooked leftover wild rice; 1 1/2 cups fat free half & half (or regular half & half); A sprig or two of fresh thyme leaves; To taste: Red Robin Seasoning (or your favorite seasoning mix), salt & freshly ground pepper, Italian seasoning, chipotle powder

Ingredients

Scale

1 1/2 Tablespoons olive oil
2– 4 cloves garlic, peeled & chopped
1 large yellow onion, peeled & chopped
3 stalks celery, chopped
2 large carrots, peeled & chopped
1/4 cup flour (for gluten free soup, use tapioca flour)
3 cups chicken broth
1 bay leaf
4 oz. Greek cream cheese (or Neufchatel)
1 1/2 cups chopped leftover cooked turkey (or chicken)
1 1/2 cups cooked leftover wild rice
1 1/2 cups fat free half & half (or regular half & half)
A sprig or two of fresh thyme leaves
To taste: Red Robin Seasoning (or your favorite seasoning mix), salt & freshly ground pepper, Italian seasoning, chipotle powder

Instructions

Heat a soup pot over medium heat. Add the olive oil, garlic, onion and celery and saute until the onions are soft and translucent. Add the carrots and cook a few minutes longer, then stir in the flour to coat the veggies.
Add the chicken broth and bay leaf. Cook for 10 – 15 minutes, until the mixture is thickened. Add the cream cheese in small chunks, stirring until it is fully melted and the broth is creamy.
Stir in the turkey, wild rice, and half and half, then add the thyme and other seasonings to taste. Cook until hot, then remove the bay leaf.
Serve hot, garnished with fresh thyme leaves.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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