recipes

Thursday, December 1, 2016

YELLOW RICE AND LEFTOVER TURKEY SOUP


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 2 cans (14.5 ounces each) chicken broth*
  • ⅔ cup YELLOW RICE ALREADY COOKED ACCORDING TO INSTRUCTIONS
  • 2 ½ cups water
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 8 ounces cooked, diced leftover turkey (or chicken)
INSTRUCTIONS
  1. In a large pot, heat oil over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften (about 3 minutes).
  2. Add chicken broth, and water.Add carrots and celery Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes.
  3. . Return to a boil; reduce heat to low and simmer uncovered until vegetables are tender (about 10-15 more minutes). Stir in cooked turkey AND COOKED RICE  and simmer just until heated through.
  4. Season soup with salt and pepper, to taste.
  5. Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.

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