Ingredients25 m servings
- In a large pot over medium heat, combine broth, water and turkey. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
ReviewsRead all reviews 4
Ordinarily I'd turn my nose up at something like this - I mean this soup is bland and kind of boring. Ordinarily I'd "fix" it with some white wine maybe, or some mushrooms, or perk it up with so...
This is some wonderful "comfort" food! It is bland, which suits my tastes very well. I made a few adjustments, just to use what I had on hand. I mixed edamame with the peas and that made for a n...
We really enjoyed this. Very simple and it worked great with leftover turkey from thanksgiving!