Leftover Turkey And Rice Soup (Gluten Free)
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Warm oil in the pot then add in diced onion and garlic. Cook for 5 minutes, stirring frequently.
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Add in chopped carrots and celery and cook for 5 more minutes.
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Add in 7 to 8 cups of turkey stock. (You can use chicken stock if you don’t have turkey stock).
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Add in the rice, bay leaf, dried oregano, and kosher salt. Bring to a boil over medium heat.
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Add in the sliced mushrooms and stir to combine. Set heat to low and simmer for 45 minutes.
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Add in the chopped turkey and cook an additional 15 minutes.
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Stir and taste to make sure it’s salted to your liking.
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Don’t forget to remove the bay leaf! Then scoop into bowls and enjoy.
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For the full recipe visit www.hotpankitchen.com
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