Turkey Mushroom Chowder

Here’s another delicious soup recipe, perfect for using up some leftover turkey next week.

  • 3 cups chicken broth (check labels)
  • 1/2 cup water
  • 1 lb cooked turkey breast, chopped into small pieces
  • 1 1/2 tsp oregano
  • 1/4 tsp ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1-2 carrots, chopped
  • 3/4 lb mushrooms, coarsely chopped
  • 1 TBSP olive oil
  • 2 TBSP butter
  • 1/2 cup raw rice
  • 3 TBSP gluten free flour OR 2 TBSP corn starch
  • 1 cup milk

Cook onion and garlic in oil until soft.  Add butter, rice, carrot, mushrooms, and stir to coat with butter.  Stir in gluten free flour or corn starch until no longer visible.  Add broth, water, oregano, pepper, and bring to a boil.  Reduce heat to medium-low, cover and simmer until rice is tender, about 20 minutes.  Add turkey and milk.  Return heat to medium-high and heat through, but do not boil.  Enjoy!  Happy Thanksgiving leftovers!

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