Prep: 30 min. / Cook: 40 min.
Yield: 8 servings
6 cups chicken broth*
3-4 cups cut up turkey
1 medium onion, diced
2 large carrots, peeled and diced
1 celery rib, diced
½ cup butter, cubed
½ cup flour
1 cup half-and-half cream (can use non-fat)
½ cup uncooked long grain rice
1 tsp. salt
½ tsp chicken bouillon
½ tsp pepper
In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add half-and-half, rice, salt, bouillon, pepper, remaining broth, and turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Great served in bread bowls.
Note:
6 cups chicken broth*
3-4 cups cut up turkey
1 medium onion, diced
2 large carrots, peeled and diced
1 celery rib, diced
½ cup butter, cubed
½ cup flour
1 cup half-and-half cream (can use non-fat)
½ cup uncooked long grain rice
1 tsp. salt
½ tsp chicken bouillon
½ tsp pepper
In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add half-and-half, rice, salt, bouillon, pepper, remaining broth, and turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Great served in bread bowls.
Note:
- The original recipe calls for a leftover turkey carcass, which is brought to a boil, then covered and simmered for 1 hour. The subsequent broth is then used in the recipe, as well as the turkey meat.
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