Leftover Turkey and Rice Soup
Inspired by Whole Foods [1]
Ingredients
- 1 cup brown rice
1 tablespoon vegetable oil
2 cups onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
6-8 cups turkey stock or chicken broth [2]
2 cups cooked turkey meat, skins removed and shredded
1 cup frozen green peas
Chef Paul Prudhomme's Magic Seasoning Blends Fajita Magic [3], optional, to taste
Salt and pepper, to taste
1 bunch parsley, leaves removed
Directions
- In a medium-sized saucepan, combine rice with 2 cups water, and cook over medium low heat for 45 minutes, or until water is absorbed and rice is cooked. Set aside.
- In a large soup pot, heat oil over medium high heat. Add onions, carrots, and celery and cook, stirring occasionally, until vegetables are wilted, about 10 minutes. Add broth and herbs, and bring to a simmer, about 10 minutes. Cook until vegetables are tender, then add turkey and peas, and simmer for 10 minutes or until meat and peas are thoroughly tender. Season with Fajita Magic (if using), salt, and pepper. Serve each bowl with 1/2 cup rice, ladle in soup, and garnish with 1 or 2 tablespoons of parsley leaves.
Information
- Category
- Soups/Stews, Clear
- Cuisine
- North American
- Yield
- Serves 8