- Oil, for sautéing
- 6 Cups low-sodium chicken stock
- 1 carrot, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 3 stalks celery, finely chopped
- 8 Ounces leftover turkey breast, cut into bite-size chunks
- 1 Cup wild rice, cooked
- 1 Tablespoon fresh rosemary needles, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 Teaspoon salt
- ¼ Teaspoon freshly ground black pepper
- 1 Cup skim milk or half-and-half
- 2 Tablespoons arrowroot or cornstarch
- 2 Tablespoons cold water
Heat a medium sauce pot, at least 10 cups, over medium-high heat. Add the oil, then add the carrots, onions, and celery to the warm pot, and stir until tender.
Add the chicken stock and cook until reduced down to about 4 cups. Then add the turkey, rice, rosemary, thyme, salt, and pepper. Then add the milk, and let the soup come back up to temperature.
Combine the arrowroot with the water and whisk until fully incorporated.
Add the arrowroot mixture to the soup, bring back to a low boil, and whisk in the slurry until the soup thickens to a chowder consistency. Serve hot.