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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A simple, flavorful stoup that I came up with trying to use up some of the turkey and broth (I use Kittencal's Kittencal's Best Chicken Stock/Broth (Crock Pot Option)) from Thanksgiving. For the rice, I use the 6 oz. package of Long Grain & Wild Rice from Near East without the seasoning packet. Ingredients:
1 -2 tablespoon olive oil (a couple of glugs around the middle of the pot) |
3 garlic cloves, minced |
1 large onion, chopped |
6 cups turkey broth |
2 large carrots, washed, unpeeled, and diced |
1 cup celery heart, with leaves chopped (i use the very middle, pale green parts) |
1 cup long grain and wild rice blend |
1 teaspoon ground sage |
1 teaspoon ground savory |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
3 cups cooked turkey, diced |
Directions:
1. Heat oil in the bottom of a soup pan.
2. Add garlic and onion and saute until tender.
3. Add broth, rice, celery, and carrot.
4. Cover and simmer 15 minutes.
5. Add sage, savory, nutmeg, salt, and pepper.
6. Simmer, uncovered 10 minutes.
7. Add turkey.
8. Turn off heat, cover and allow to sit until turkey is warmed through.
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