Sunday, January 18, 2015

Creamy Turkey and Rice Soup

We enjoy brining and roasting turkey for Christmas, Easter, and Thanksgiving since my hubby isn't a huge fan of ham and grilling steak for 6 people isn't as cheap as turkey. The only problem is using up the abundance of leftover turkey. There's only so many dishes that you can throw together, oh so I used to think. I came up with this recipe a few months ago and it has continued to be a big hit with our family. It's an inexpensive meal and my kids usually eat one and sometimes even two helpings without a fuss, which is always great.

  • 1 1/2 tbsp unsalted butter
  • 4 cups chicken stock, or 4 cups water + 4 cubes chicken bouillon
  • 1 teaspoon kosher salt
  • 1/3 cup black rice
  • 1/3 cup brown rice
  • 1/3 cup red rice
  • 3-4 large stalks celery, chopped
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 1 poblano pepper, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh ground black pepper
  • 1 cup chopped fresh mushrooms (my favorites are crimini, shitake, oyster), optional
  • 1 (16 oz) package frozen mixed vegetables
  • 3 cups cooked turkey, chopped
  • 1/2 cup light sour cream
  • 1/2 cup unsweetened coconut milk
  • 4 oz neufchatel cream cheese, room temperature
  1. Place butter, stock (or water + bouillon), salt, and rice into a large stockpot over medium heat. In the meantime, prep the rest of your ingredients.
  2. Once your rice begins to simmer, turn down to medium-low, add the celery, garlic, onion, poblano, paprika, black pepper, and mushrooms, cover. 
  3. Let simmer for 10-15 minutes. Add frozen vegetables and turkey. Cover. Let simmer till rice is cooked through. Remove from heat. 
  4. In a small bowl, combine, cream cheese, coconut milk, and a cup of the hot broth until smooth. Using an immersion blender or whisk if necessary. Once thoroughly combined, add back to soup and stir. Serve and enjoy.

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