Turkey & Rice Soup
Posted on October 31, 2012 by Webdev
2 cups cooked turkey, chopped
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 cups gf chicken stock
1 cup cooked rice
1/4 teaspoon red pepper flakes
1 Tablespoon fresh tarragon, chopped
Kosher salt and fresh ground pepper to taste
In a large heavy saucepan heat oil and melt butter over medium heat. Add onion, celery and carrots; sauteing until onion is translucent. Add chicken stock and remaining ingredients, except rice and tarragon. Bring to a boil; reduce heat and simmer for 30 minutes.
Five minutes before soup is done add rice and tarragon. Season to taste with salt and pepper.
This is a great soup for leftovers. You can substitute with chicken or other vegetables of your choosing.
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