Hearty Leftover Turkey and Rice Soup

• Cooked Turkey, shredded

  6.0 oz
• Cooked White Rice

  1 cup
• Chicken Broth

  4 cups
• Carrot, diced

  1 medium
• Celery Stalk, diced

  1 stalk
• Yellow Onion, diced

  0.5 medium
• Olive Oil

  1 tablespoon
• Dried Thyme

  0.5 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley, chopped

  2 tablespoons

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Toutes les étapes

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add diced carrot, celery, and onion to the pot. Sauté for 5-7 minutes until vegetables are softened.

3. 3

   Pour in the chicken broth, then add dried thyme, salt, and black pepper. Bring the mixture to a gentle boil.

4. 4

   Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.

5. 5

   Stir in the shredded cooked turkey and cooked white rice. Continue to simmer for another 5 minutes, or until the soup is heated through.

6. 6

   Taste and adjust seasoning if necessary.

7. 7

   Ladle the soup into bowls and garnish with fresh chopped parsley before serving.