It’s totally a delicious-homemade-soup-kind-of-day being snowed in during the deep freeze of 2014. Most likely you will have all the ingredients without having to run to the grocery store to pick something up. Plus it is a very forgiving soup if you don’t have one of the ingredients.
This soup was inspired by a recipe that appeared on Facebook via the Back For Seconds Blog. I actually didn’t have any chicken on hand, but I did have some left-over cooked turkey from the holidays.
Kitchen Tip: A container of chicken base is something that I always have on hand in my pantry. First, I can control the amount of sodium in my broth. Plus I don’t need to worry about having enough cans or cartons of broth for large batches of soup.
Creamy Turkey and Rice Crockpot Soup
- 6 cups of chicken broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 bay leaves
- 1 clove of garlic, minced
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 3/4 cup long grain rice
- 1 to 2 cups of diced cooked turkey (or chicken)
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1/4 cup flour
- 1/2 cup milk
Add broth, onion, carrots, bay leaves, garlic, pepper, cumin to crockpot. Cook on high for 2 hours. Add rice and cook for remaining 2 hours. When rice is cooked and expanded, add turkey, peas and corn. In a small mixing bowl add flour and milk and whisk until smooth. Slowly add the paste to the soup to thicken.
Enjoy a hot bowl of soup and stay warm!!
Do you ever have leftover rice that just seems to sit in the fridge waiting to be forgotten about? This seems to happen often…I keep meaning to make fried vegetable rice and sometimes it just never happens. Well, why not turn that rice into a special treat?
This was a delicious and healthy dessert that will have your kids asking for more. Very tasty, served warm or cold.
Leftover Brown Rice Pudding
adjust ingredients based on the amount of rice that you have leftover (1 part rice, 1 part milk)
2 C leftover brown rice
2 C milk
1 TB sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 C raisins
Combine all ingredients in a sauce pan over high heat until the milk comes to a boil. Reduce heat and simmer about 15-20 minutes, stirring often until the mixture thickens. The pudding mixture will be creamy and the raisins are plump. Leave to cool, then serve or refrigerate.
What do you do with your leftover rice?