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Turkey Rice Soup

December 9, 2013

Well, this dinner was easy. Always make turkey stock even if you are too tired.  Always wrap up that extra breast or leg and freeze. So the delicious dinner was just cutting some onions, carrots and celery.  I did put in extra celery and carrots because that is what my mother said to do.


Turkey Rice Soup


  • 2 T. Unsalted Butter
  • 1 1/2 – 2  Cups Carrots (sliced 1/4″ thick)
  • 1 C. Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1 C. Celery (sliced 1/4″ thick)
  • 1/4 t. Salt
  • 1/4 t. Freshly Ground Black Pepper
  • 6 C. Turkey Stock (homemade preferred) *
  • 1 C. Rice
  • 1 C. or more Turkey
  • 1 Bay Leaf
  • Fresh Chives (snipped)

* You could add 1-2 C. addl. stock; I prefer this soup very thick.


  1. Melt butter in a large saucepan over medium high heat; add carrot, onion and garlic and saute until onion is tender and lightly browned
  2. Add celery, taste test for salt and pepper; add if needed and saute for about 4 minutes
  3. Add broth, rice and bay leaf and bring to a boil
  4. Reduce heat and simmer for 5 minutes
  5. Add turkey and heat for about 3-5 minutes; discard bay leaf
  6. Stir in the fresh parsley
  7. Ladle soup into warmed bowls and add some chives






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