|This recipe was originally from November 2009. It has been updated with new photos and instructions.|
Since Thanksgiving is coming up, many of us will be needing a recipe for turkey leftovers. This is definitely a winner and will be perfect for the cold weather. I made the recipe easy by adding the flour and butter at the beginning instead of making a roux on the stove at the end. I was so hoping it would work and it did! The soup gets nice and thick because of the flour…in fact it wasn’t even necessary to add in the cream (but of course I did anyhow). You’ll definitely want to pin this recipe to make soon!
- 1/2 to 2 lbs boneless, skinless chicken thighs or 2-3 cups of cooked turkey
- 1 cup finely diced celery
- 1 cup finely diced or grated carrots
- 3/4 cup flour
- 1/4 cup butter
- 4 cups chicken broth
- 2 cups water
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 (4.3 oz) package of Long grain and
Wild Rice Rice-a-Roni
- 1/2 cup instant brown rice (I didn’t feel like the Rice-a-Roni gave it enough rice so
I added in more but if you like less rice and more broth then feel free to
leave this out)
- 2 cups heavy cream (you can also use half and half or milk)
- Place chicken thighs in the bottom of the slow cooker (I used frozen chicken). If you’re using leftover turkey add in about 2-3 cups.
- In a microwave-safe dish combine the celery, carrots, flour and butter. Place in the microwave and cook for 5 minutes, stirring every minute. The butter will melt and the vegetables will get soft. The flour should be stirred in as best as possible but it will be a paste-y consistency. Add into the slow cooker.
- Add in the broth, water, salt, pepper, Rice-a-Roni plus the seasoning packet and instant brown rice.
- Cover and cook on HIGH for about 3 hours or on LOW for 6 hours (or until rice and chicken are cooked through).
- Stir the soup a bit and then add in cream (or milk) that has been warmed up for about a minute in the microwave (if you add in cold dairy to the hot soup it will probably curdle). Let the soup cook on HIGH without the lid for about 10 minutes to thicken up. Salt and pepper to taste.
- Ladle into bowls and enjoy!
Ideal slow cooker size: 6-7 quart