1 ½teaspoonsturkey seasoningor ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ½ dried teaspoon sage
¼teaspoonground black pepper
2cupsleftover turkey meatshredded or cubed
Chopped fresh parsleyfor garnish
To a dutch over medium high heat, add olive oil and melt butter.
Add onion, carrot, and celery and cook until softened 2-3 minutes.
Add rice, and toast for 1 minute.
Add garlic, and sauté for 30 seconds then pour the stock over the veggies, season with poultry seasoning, salt and pepper.
Bring to a boil, reduce to medium-low heat and simmer until the rice is cooked.
Stir in the turkey meat, cook for 2-3 more minutes. Taste and adjust seasonings to your preference.
Garnish with chopped parsley, and serve.
Washing the Rice: Unrinsed rice will release more starch into the broth, making it thicker, while rinsed rice will allow the soup to be brothier.
Adding Vegetables. Throw in any additional vegetables that you like when you add the broth. They should cook at the same time as the rice. Add more broth if needed. Try cauliflower, cabbage, green beans, or green peppers.