This recipe for creamy turkey rice soup makes a delicious, bone broth nourishing, one dish meal that's just as good with chicken. Serve with a hearty bread and save the leftovers for delicious lunches.
1/2-3/4cupwhole milk,or half & half (or use 1 can coconut milk for dairy free)
2 to 4teaspoonssalt, to taste(use the larger amount if using unsalted broth)
1 teaspoonblack pepper
Melt butter in a large soup pot over medium heat. Add onions, garlic, carrots, celery and potatoes, if using. Cook about 5 minutes to soften the vegetables.
Add the flour and stir to coat vegetables. Slowly pour in the stock, stirring as you do, to incorporate the flour well.
Add rice to the broth-vegetable mixture and bring to a boil. Reduce heat to a simmer, cover and cook about 45 minutes or until rice is tender.
Add the remaining ingredients (turkey, peas, milk, salt and pepper) and simmer until heated through, about 10 minutes more.
Taste soup, adjust seasonings if needed, and serve.
*I often leave the potatoes out or replace with peeled, chopped turnips or parsnips which are really good.**To make gluten free: omit flour at the step in the recipe and use 1 tablespoon cornstarch or potato starch (mixed with 1 tablespoon cold water), adding it when you add the turkey and peas. Stir to thicken and cook as directed to warm everything through.Make Ahead: Like many soups, this is even better the next day, so it's a perfect make-ahead meal. It also freezes well.