Wild Rice Turkey Soup (use up your turkey leftovers)!

Don't know what to do with all those turkey leftovers? I have literally been waiting since the day after last Thanksgiving to share this recipe with you! I invented it last year, when trying to think of something good and completely different than eating regular old turkey for the 3rd day in a row. I hope you had a wonderful Thanksgiving, and if you try this, I hope you enjoy! (My husband loved it)!

*You can also make it with chicken, the slightly different recipe is included in this post.

Turkey Wild Rice Soup

olive oil

1 onion
3 cloves garlic
1 bunch celery, washed and sliced thin
5 carrots, peeled and sliced thin 
1/2 cup wild rice (or 1 pkg Rice a Roni)
1 TB parsley flakes
1 2/3 cup water
turkey bones 
1/4 cup flour
4 cups water
2 cups cooked, shredded turkey
1 can evaporated milk (or 1 pint cream)
salt and pepper

1. Prep veggies, then saute onion, garlic, celery, carrots in olive oil. 
2. Add rice and seasonings, saute 1 min. 
3. Add 1 2/3 cup water and turkey bones. (You totally don't have to add the bones, but I saved them from my Thanksgiving turkey, so I added them to my soup for flavor, and because the marrow is good 4. for you). 
5. Boil, cover, reduce heat and simmer 25 minutes. 
6. Remove lid and discard bones. 
7. Add flour, and stir. (If the rice is too dry, then add 1 cup of the water, and then the flour. Stir until smooth, and then add the remaining 3 cups of water).
8. Add 4 cups water and turkey. Stir and bring to a simmer until heated through. 
9. Turn off heat, add evaporated milk or cream. 
10. Season with salt and pepper.

Chicken Wild Rice Soup

olive oil
1 onion
3 cloves garlic
1 bunch celery, sliced very thin.
5 carrots, sliced thin 
1/2 cup wild rice (or 1 pkg Rice a Roni)
1 TB parsley flakes
1 2/3 cup water
1/4 cup flour
4 cups or 3 cans chicken broth
2 cups cooked, shredded chicken
1 can evaporated milk (or 1 pint cream)
salt and pepper

1. Prep veggies, then saute onion, garlic, celery, carrots in olive oil. 
2. Add rice and seasonings, saute 1 min. 
3. Add 1 2/3 cup water.
4. Boil, cover, reduce heat and simmer 25 minutes. 
5. Add flour, and stir. (If the rice is too dry, then add some of the broth, and then the flour. Stir until smooth, and then add the remaining broth).
6. Add 4 cups chicken broth and chicken. Stir and simmer until heated through. 
7. Turn off heat, add evaporated milk or cream.
8. Season with salt and pepper.