KITCHEN SCOOP: Turkey & Rice Soup

WILMINGTON, NC (WWAY) — If you are “rich food” worn out like Alicia, what you need is a simple soul-satisfying soup for dinner. This is a terrific recipe for a healing soup as well as a great way to use leftover turkey and rice you may have the fridge. An equal amount of chicken can also be used in place of the turkey.

Turkey and Rice Soup
Start to finish: 20 minutes
Serves 4 heartily

1 teaspoon vegetable oil

1 cup sliced fresh carrot

1 cup diced celery

1 cup diced onion

1 teaspoon minced garlic

1 teaspoon Italian seasoning

4 cups chicken broth

1 cup leftover roasted turkey breast

1 cup leftover white rice

2 egg yolks, lightly beaten

black pepper to taste

1. Heat oil over medium heat in large soup pot. Add carrot, celery and onion. Cook 2 to 3 minutes or until tender. Add garlic, seasoning and broth. Stir in turkey and rice and bring to a boil. Reduce heat to simmer and cook for 5 minutes to blend flavors.

2. Drizzle yolks over hot soup and stir well to incorporate. Simmer for 5 to 10 minutes or until ready to serve. Season with black pepper, if desired.

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