Creamy Lemon, Turkey and Wild Rice Soup

Happy Thanksgiving!...Well, maybe 3 days ago!

Thanksgiving is over, and like most Americans, our fridges are filled will leftovers. What to do with all of that leftover turkey? Sure, we could make the same old boring sandwiches, but don't we eat turkey sandwiches all year round? I know I do--turkey clubs are awesome!

So, what about soup? Soup is comfort food, and what better way to face the chill than with a hot bowl of creamy turkey soup?

This recipe uses up that leftover turkey, yet tastes nothing like those holiday leftovers you're growing weary of. We think you'll agree, this lemony twist on leftover turkey will be one "leftover" recipe you'll turn to often.


Ingredients:

2 cups of diced, cooked turkey
2 packages of instant wild rice (cooked)
15 baby carrots--chopped
2 stalks of celery--chopped
1 large yellow onion--diced
4 tablespoons of butter (heaping)
4 teaspoons of flour (heaping)
2 cans of chicken broth
1 pint of half & half
2 lemons--juiced
Parsley
Salt and pepper


Directions:

Prepare the two packages of instant wild rice, and set aside. *We had one box of wild rice with barley on hand, and it worked well. ☺

In a Dutch oven, melt butter on low heat, then add carrots, celery, and onion. Toss veggies in melted butter. Cover, and cook on medium heat (stirring often) until vegetables are tender.

Uncover, add 1/2 can of chicken broth to your pot, and let simmer. Slowly add flour and stir until dissolved. Add the rest of your can of broth, and allow broth to bubble. Add second can of broth, and carton of half & half. Stir well. Add parsley (about a teaspoon), and stir well again.

Add diced turkey and stir into broth.

Add lemon juice. Be sure to strain pulp before adding.

Add a few dashes of salt and pepper to taste. Simmer uncovered on low for 20 minutes. Serve and enjoy! ☺