Turkey and Rice Soup with Sweet Potato
6
servings15
minutes1
hourIf you are still craving that delicious Thanksgiving meal, or froze some leftovers but need a lighter recipe after days of feasting…this soup recipe is for you!!
Ingredients
2-3 cups of shredded cooked turkey (leftover turkey is perfect)
1 Tbsp. of avocado oil
1 small onion, diced
2 celery stalks, diced
2 medium carrots, sliced
8 ounces of Baby Bella mushrooms, sliced
3 cloves of garlic, minced
4 cups of vegetable broth plus 2 cups of chicken broth (add additional broth if needed)
1 large sweet potato, cooked and diced
1 cup of uncooked wild rice ( we used Wegmans Wild Rice Blend-brown rice, wild rice and farro)
1 Tbsp. of fresh thyme
1 Tbsp. of Old Bay Seasoning
1/4 -1/2 tsp. of hot sauce
Kosher salt and fresh ground pepper
3 Tbsp. of butter
3 Tbsp of flour
1 cup of 2% milkÂ
1/2 cup of coconut milk
2 cups of chopped fresh kale or spinach
Directions
- Heat oil in large stockpot. Add onion, celery, carrots, salt and pepper. Saute until softened, about 5 minutes.
- Add mushrooms and garlic, cook another 5 minutes.
- Add vegetable and chicken broth. Add sweet potato, rice, Old Bay Seasoning, thyme, hot sauce, salt and pepper (to taste). Continue cooking until the soup reaches a simmer. Reduce heat, cover and simmer for additional 30-40 minutes, stirring occasionally.
- While soup is simmering, prepare cream sauce in separate saucepan. Melt butter, whisk in flour until combined, cook for approximately 1 minute. Gradually add 2% milk and coconut milk, whisk until combined.
- Add cream sauce and kale or spinach to soup. Gently stir until combined. Add additional broth if needed.
TIPS
- 1. Shredded chicken will also be delicious.
- 2. Gluten-free flour can be substituted if needed.Â
