Turkey and Rice Soup

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When I tested the recipe for the Roasted Turkey Breast, I was left with a lot of turkey, some gravy and mashed potatoes for leftovers. My family is not a fan of eating leftovers, so I reinvent the dish. Often times I use the protein to make a fried rice, quesadilla or pasta sauce. With the weather so cold and rainy, I made a soup this time. Plus, I have a batch of oyster crackers in the freezer that will be perfect for the soup!

Tips:

• I had roasted turkey leftover, but you can use this recipe with leftover chicken or even a rotisserie chicken.

• The mashed potatoes and gravy are not necessary to the recipe. If you don’t have them, don’t worry. If you do, add them. They melt into the soup giving it a nice flavor and thickens everything a bit.

Turkey and Rice Soup

Serves 4-6

PREP 15 minutes

COOK 30 minutes or a few hours

INGREDIENTS

2 tablespoons butter

1 small onion, diced

4 carrots, peeled and cut into coins

1 tablespoon tomato paste

1.5-2 lbs. leftover turkey, shredded or cubed

leftover gravy and/or mashed potatoes- about a cup

rind of parmesan

8 cups chicken stock

salt and pepper

6 tablespoons all-purpose flour

3 cups cooked rice

INSTRUCTIONS

1. In a large stock pot, over medium heat, melt the butter.

2. Add the onion and carrots and sauté until the onion is soft, about 5 minutes. Add the tomato paste and continue to cook for another minute until the paste is mixed with the veggies.

3. Add the stock, turkey, parmesan rind and any mashed potatoes and gravy you have. Cook the soup, covered, for at least 30 minutes or a few hours, depending on the time you have.

4. When you are ready to eat, remove the rind of parmesan and adjust the seasoning with salt and pepper. At this point you can enjoy the soup or you can continue with the recipe if you prefer a creamier soup, like we do.

5. In a small bowl add the flour and about a cup of hot stock from the soup. Mix the two together until no lumps are left, then add the mixture into the soup. Raise the heat and stir the soup as it thickens from the flour. Cook for a few minutes then get ready to serve.

6. Place about 1/2 cup of cooked rice into each bowl. Ladle soup into each bowl and serve with your homemade oyster crackers, crusty bread and/or a green salad. Enjoy!