Directions: |
Directions:Sauté the veggies
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 6 minutes, stirring occasionally, until the veggies soften.
Add the seasoning
Sprinkle in the garlic powder, dried thyme, salt, and black pepper. Stir for another 30 seconds or so to wake up those spices.
Pour in the broth and add rice
Add the chicken broth and bring it to a
gentle boil. Once it’s bubbling, stir in the uncooked
Simmer it down
Reduce the heat to low and let the soup simmer uncovered for 18 to 20 minutes, or until the rice is fully cooked and tender.
Add turkey and warm through
Stir in the shredded cooked turkey and let everything simmer for another 5 minutes so it’s heated through.
Serve and garnish
Ladle into bowls and top with a few sprigs of fresh thyme. Serve hot.
Notes
You can use any leftover turkey here, white or dark meat, or even chicken if that’s what you’ve got.
If your rice absorbs too much broth while sitting, just add a splash more before serving or reheating.
Storage Info
This soup keeps well in the fridge for up to 4 days. Store in an airtight container and reheat on the stove or in the microwave. If the rice soaks up too much broth, just add a splash of water or extra stock when reheating.
It also freezes well for up to 2 months. |
