Hearty Leftover Turkey and Rice Soup

Name: Hearty Leftover Turkey and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 170 grams Cooked Turkey, shredded; 1 cup Cooked White Rice; 4 cups Chicken Broth; 1 medium Carrot, diced; 1 stalk Celery Stalk, diced; 0.5 medium Yellow Onion, diced; 1 tablespoon Olive Oil; 0.5 teaspoon Dried Thyme; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper; 2 tablespoons Fresh Parsley, chopped

"A comforting and balanced soup, perfect for utilizing leftover turkey and rice. This recipe is quick to prepare and packed with flavor from vegetables and herbs, making it an ideal meal for a chilly evening."

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

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1
Heat olive oil in a large pot or Dutch oven over medium heat.
2
Add diced carrot, celery, and onion to the pot. Sauté for 5-7 minutes until vegetables are softened.
3
Pour in the chicken broth, then add dried thyme, salt, and black pepper. Bring the mixture to a gentle boil.
4
Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
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
Taste and adjust seasoning if necessary.
7
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.