3 cups cooked, shredded turkey (leftovers)
3 tablespoons butter
1/2 cup onion,
diced 1/2 cup celery, diced
1/2 cup carrot, diced
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups whole milk
3 cups chicken broth
1 cup cooked wild rice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper

Melt butter in a large pot over medium heat. Add onions, celery, and carrots and cook until tender, about 7 minutes. Stir in garlic clove and cook for about a minute longer until fragrant.

Stir in flour until dissolved with vegetables and is paste-like. Slowly stir in milk about 1/4 cup at a time, stirring frequently until liquid thickens. Stir in chicken broth, wild rice, Worcestershire sauce, parsley, garlic, thyme and bay leaf and season with salt and pepper. Bring to a low boil then reduce to a simmer and cook for at least 30-40 minutes. Remove bay leaf before serving.