In a large saucepan, heat oil. Add onion, carrot and celery. Cook gently for about 5 minutes until the vegetables are fragrant and tender. Add turkey and cook another 2-3 minutes. Sprinkle with flour and cook another 3 -4 minutes browning lightly. Add chicken stock and bring to a boil cooking for 5 – 10 minutes. Add milk and rice and cook for further 5-10 minutes.
If soup is thicker than you wish, add a bit more milk. If it is thinner than you wish, cook for a further 5 – 10 minutes to reduce it.
Taste and adjust seasoning if necessary. Serve.
Prep: 10 minutes
Cook: 20 minutes
Makes: 6-8 servings