- 2 cup cooked brown rice or wild rice
- 1 clove of Garlic, minced
- 1 Onion, medium, diced
- 1 Carrot, diced
- 1 Rib of Celery, chopped
- 4 cups chicken or turkey broth
- 1 cup of leftover turkey, chopped
- 1 teaspoon of Thyme
- 2 Bay Leaves
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- Fresh Parsley, chopped
Cook the rice separately according to the directions on the box and set aside. Over medium heat, in a soup pot, drizzle extra virgin olive oil to lightly coat the bottom of the pot. Add onion, carrot and celery and cook until the onions are translucent. When it is almost done, add the garlic and cook for approximately 2 minutes.
Add the chicken broth and stir. Add the thyme, salt, pepper and bay leaves and any additional herbs per your taste and simmer for 5-10 minutes. Add the turkey and rice and simmer for a few more minutes and serve hot. Garnish with fresh parsley.