If you're like most Americans, you've got a boatload of leftover turkey in your fridge. The good news is turkey is perhaps one of the most versatile foods. You can make just about anything out of turkey -- turkey soup, turkey sandwiches, turkey with rice casserole, turkey gumbo and just plain ole' reheated turkey.
Personally, I'm a big fan of turkey soup. Although I live in Florida now, I'm originally from the Midwest and during the winter months I always indulged in a variety of soups. With the warmer weather down here, I haven't eaten as much soup as I need so when I saw the mound of leftover turkey from our Christmas dinner, my first thought was "Yeah! I can make a big batch of turkey and rice soup!"
Below is one of my favorite Turkey with Rice Soup recipes. Unfortunately, I was out of carrots so the photo below is what I ended up with. I highly recommend adding carrots to this recipe. Not only does it add a hint of color to an otherwise drab looking soup, it also adds a rich flavor. Serve with a grilled cheese sandwich for a filling and tasty lunch or dinner meal.
TURKEY WITH RICE SOUP
Yields: 6 servings (large bowls)
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
INGREDIENTS:
2 Tablespoons Extra Virgin Olive Oil
1 cup Onion, chopped
4 cloves Garlic, chopped
2 Bay Leaves
1 teaspoon Thyme
2-3 medium Carrots, diced
2 cups Turkey, chopped
2 (15-ounce) cans Vegetable Broth
4 cups Water
1-1/2 cups Rice, uncooked (I prefer Jasmine for it's nutty flavor)
Salt and pepper to taste
DIRECTIONS:
- Add olive oil to large stockpot and set burner to medium-low heat.
- Add onion, garlic, bay leaves and thyme. Saute until onions are translucent.
- Add carrots, turkey, vegetable broth and water. Bring to a boil.
- Add rice and bring to a boil, stirring frequently.
- Reduce heat to low, cover with lid and simmer for one hour.
- Remove bay leaves and add salt and pepper to taste.
- Transfer to serving bowls and serve immediately.
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