Ready in 30 minutes!
1
In a large stock pot or Dutch oven over medium heat, saute the onion, celery, and carrots in the olive oil and butter for 5-6 minutes, or until the onion is translucent.
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2
Pour the chicken broth into the vegetable mixture. Stir in the cubed turkey, bay leaf, salt, dried thyme, dried parsley, and black pepper. Stir well. Increase the heat to medium-high and bring to a boil.
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3
Reduce the heat to medium and simmer for 5 minutes, or until vegetables are tender. Turn the heat to low and stir in the cooked rice. Heat for 1-2 minutes, stirring occasionally, or until the rice is heated through.
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4
Remove the bay leaf from the soup. Season the soup with additional salt and pepper to taste (if needed) and serve hot.
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