With the days getting colder and the little fact that I cooked a 20 pound turkey over Thanksgiving weekend, I needed to find a way to use up the extra turkey. After two days of sandwiches, I had just enough turkey to make a hearty but simple turkey and rice soup.
2 cups of cooked turkey
1 cup of chopped celery
1 cup of chopped onion
1 cup of uncooked rice (I used basamati rice)
2 cups of homemade chicken broth or low-sodium purchased broth
6 to 8 cups of water
1 tsp. black pepper
Place about 2 tbsp. of the broth into your stock pot. Heat until barely simmering. Add the chopped vegetables and saute the vegetables in the broth until soft. Add all the other ingredients, except the rice. Once the mixture comes to a rolling boil, add your rice. Stir, turn the pot down to low and cook covered for about 30 to 45 minutes. The rice will be soft, the turkey will absorb the flavors of the sauteed vegetables and the water will thicken from the starches in the rice.
I serve this with a loaf of homemade bread or low-sodium whole wheat crackers. In all honesty, my littlest boys aren’t the biggest fans of soup, so I give them a tiny bowl and a grilled cheese sandwich. They taste the soup, but do not eat much. My philosophy is to just keep putting good food in front of them and they will learn to love it eventually! Right?
Do you have a favorite soup recipe? Diane