I really, really enjoyed this soup!
It was hearty, loaded with turkey and veggies, and so comforting!
And as a bonus, I was able to use up most of my Thanksgiving Dinner leftovers,
so we weren’t left eating turkey everything for the next week!
Even though I was exhausted (in a good way) after hosting our dinner, I was glad that I took the time to make turkey stock for the base of this soup. It’s very easy, and so satisfying to know it was homemade!
So when American Thanksgiving comes around next month, remember this tasty way to use up leftovers!
Note: I made a big pot of soup so that I could send it with the kids in their school lunches, so I doubled the recipe. If you don’t want any leftover soup, just cut this recipe in half.
Turkey & Brown Rice Soup
- 8 cups of turkey stock (or chicken or vegetable stock) (I like to make my own, my recipe is here.)
- salt (if necessary, adjust to taste)
- ½ cup uncooked brown rice
- 2-4 cups leftover turkey meat, shredded or finely chopped (basically use as much as you would like)
- 2 tbsp butter
- 2-3 carrots, chopped
- 2 celery sticks, chopped
- 1 onion, chopped
- ½ green pepper, chopped
- 1½ cups peas
- Bring your stock to boiling, then add the rice. Lower heat to low-medium heat and cook until the rice is done.
- In the mean time, fry the carrots, celery, onion and green pepper in the butter until soft. Set aside.
- Once the rice has cooked, add the cooked vegetables and turkey.
- Simmer gently for about 20 minutes.
- Add peas, simmer for about 5 more minutes.
- You can use this recipe as a base for Chicken Noodle Soup, or a Chicken & Rice Soup
- Use what ever ingredient ratios you like – the more, the heartier!
- This soup is also very good with wild rice.
- Serve with Sweet Potato Biscuits!