Turkey & Rice Soup

By: Jennifer Frost

Looking for a great way to use leftovers from your Thanksgiving dinner? Look no further! Turn Thanksgiving dinner into soul-soothing Turkey & Rice soup.

You will need:

• Turkey (what is left over from Thanksgiving dinner);

• 4 medium-sized whole carrots;

• 5 stalks of celery;

• 2 small yellow onions;

• Rice;

• 1 tbsp minced garlic;

• 1.5 tsp garlic powder;

• 1 tsp herbs de Provence;

• 1.5 tsp onion powder;

• black pepper to season;

• salt;

• 1 tsp turmeric;

• water

1. Half one carrot, two stalks of celery and one of the small onions and place in your slow cooker.

2. Place turkey on top of vegetables and cover with water until turkey is submerged.

3. Place lid on slower cooker and heat on high for a minimum of 4 hours, six preferred (if cooking on low double the time).

4. After time has passed, remove turkey and vegetable halves. Using a strainer or slotted spoon run through the broth in the slow cooker to remove any larger pieces or bones from broth.

5. Place the turkey to the side to cool.

6. Add spices and minced garlic to the broth. Add pepper and salt to taste; cover and let cook.

7. Using a cutting board, chop the remaining carrots and celery. Dice the remaining small onion. Put all chopped vegetables into the slow cooker.

8. Now that the turkey has cooled, remove the meat from the bone on the cutting board and cut to bite sized pieces.

9. Let the vegetables and turkey cook for an additional hour.

10. Add rice (I used a bag of boil-in-bag Jasmine rice and cut the bag open) into the slow cooker. I used minimal rice because I prefer a brothy soup instead of a lot of noodles or rice. Let cook for an additional hour.

11. Taste the broth for flavor and add additional salt, pepper, or spices as desired.

This soup is delicious and a great way to sooth a chill from the cold winter air that always follows Thanksgiving day. Additionally, it is a wonderful way to cook leftovers from Thanksgiving dinner while being able to devote your attention to cleaning up from having guests over or decorating from Christmas. Lastly, if you make a large batch you can freeze a portion to use later; however, I would freeze before addition the rice or noodles; those can be added later when you thaw and reheat.