Perfect for turkey leftovers!
Prep Time: 10 Min
Cooked Turkey Meat Chicken Broth Wild Rice Celery Onion Carrots Buttter Dried Spices
Cook Time: 20 min
1
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 and bring to a boil.
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3
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.
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Enjoy with crackers or toasted bread for the perfect light lunch this weekend!
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