Leftover turkey, brown rice, celery, carrots, onions, garlic, broth, and thyme make up this super simple and delicious soup, just in time for the cold weather.
When you have a ton of leftover Thanksgiving turkey, it's time to make SOUP. I made mine with brown rice instead of noodles (healthier), but you could easily substitute the rice for egg noodles for a turkey and noodle soup. Just be careful not to overcook the noodles.
- 3 cups shredded turkey (I used leftover Thanksgiving turkey)
- 2-3 cups cooked brown rice (can substitute with wild rice)
- 4 carrots, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, chopped
- 1/2 a large onion, chopped
- 2 tbsp butter
- 1 tbsp fresh thyme leaves
- 5-6 cups chicken or vegetable broth
- Salt n pepper
- Precook the brown rice about half way. I cooked in half broth and half water. Remove and set aside.
- In a large pot, over medium heat, melt the butter and saute the carrots, celery, onion and garlic for about 5 minutes. Add the thyme and cook for another couple minutes.
- Add broth, turkey and rice to pot. Add dash of salt and pepper to taste. Bring to a slight boil, then reduce heat and simmer, covered, for about 30 minutes.
- Remove from heat, and serve!
- Refrigerate for up to a week. When reheating, you may need to add more liquid, as it gets absorbed. Simply add a little water or more broth when reheating.