Leftover turkey? Try this warm, inviting, and healthy soup. Being able to make use of leftover turkey (or even chicken) plus the extra carrots, celery and onions and fresh herbs you have on hand for the holidays makes sense. 

Everyone will enjoy this delicious recipe! 

Ingredients: 

• 2 tablespoons olive oil or butter 
• 2 carrots, chopped 
• 2 celery stalks, chopped 
• 1 large onion, chopped 
• 8 oz mushrooms, slice 

• 3 cloves garlic, finely chopped 
• 2 tablespoons flour (or cornstarch for gluten-free) 
• 5 cups turkey or chicken stock or broth 
• 1 tablespoon fresh chopped thyme (or 1 teaspoon dried) 
• 1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dried) 

• 1/2 teaspoon Worcestershire sauce 
• 1 cup uncooked wild rice 
• 3 cups cooked shredded turkey or chicken 
• 1/2 cup half and half 
• Salt and pepper to taste 

Directions: 

1. Heat oil or butter in large stock pot. 

1. Add carrots, celery, onions, and sauté for about 5 minutes. 

1. Add mushrooms and garlic and sauté for an additional 3-5 minutes. 

1. Add flour and stir to coat about 1 minute. 

1. Add stock, thyme, rosemary, Worcestershire, and wild rice. 

1. Bring to a boil and reduce to a simmer, cover, and cook for 30-40 minutes, stirring occasionally. 

1. Add turkey and simmer uncovered for an additional 15-20 minutes or until rice is cooked. 

1. Stir in half and half. 

1. Add stock as needed for preferred consistency. 

1. Add salt and pepper to taste. 

1. Serve and enjoy! 

Serves 6-8 

Nutrition per serving: 288 Calories, 9g Fat, 26g Carbohydrates, 3g Fiber, 25g Protein