This turkey rice soup is a delicious way to use up your Thanksgiving leftovers! Ready to serve in 30 minutes, it's warming and hearty and so effortless to make!
Heat olive oil in a pot over medium heat and add carrots, celery, onion, garlic and thyme. Season them with salt and pepper. Saute them covered for about 5-10 minutes, until tender.
Pour in about 6 cups of chicken stock into the pot. Add in a handful of parsley stems.
Add the rice and continue simmering.
While the soup is bubbling away, shred the turkey.
Let the soup simmer away for about 20 minutes. Taste for seasoning.
Add shredded or cubed turkey meat. Add in juice and zest of a lemon. Taste and adjust seasoning if necessary.
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Notes
You can used cooked chicken or turkey in this recipe.
Make the soup in a heavy bottomed pot or dutch oven. It will distribute the heat more evenly so you don't get hot spots.
Feel free to add in some different veggies, bell peppers, leeks and mushrooms will all work well.