RUSTIC TURKEY RICE SOUP

Leftover turkey is the best part of Thanksgiving and Christmas. Even better when it turns into a big pot of Turkey Rice Soup.

This is one of my favourite ways to use up turkey after a big dinner. Turkey, carrots, celery, onion, peas, rice and herbs all simmer together in a rich, simple broth.

It's warm and filling, and it feels like a brand new meal. Serve it with a fresh bun and dinner is done.

You don't have to wait for the holidays, either. Leftover roast chicken works just as well.

Save this one for the day after your next turkey dinner.

INGREDIENTS

2 tablespoons olive oil

1 medium onion, peeled and chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

8 cups turkey broth or chicken broth

1/2 teaspoon dried thyme

1 bay leaf

1 teaspoon ground turmeric

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper, or more to taste

3/4 cup uncooked parboiled rice

3 cups cooked turkey, chopped or shredded

1 cup frozen peas

1 tablespoon soy sauce (Yes, you read that right! It adds umami to the soup.)

1 tablespoon butter

1/2 cup half and half

1-2 tsp fresh lemon juice, to taste

2 tablespoons minced fresh dill

Salt, to taste

DIRECTIONS

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the broth, thyme, bay leaf, turmeric, garlic powder, black pepper, and cayenne. Stir well and bring to a boil.

3. Stir in the uncooked parboiled rice. Reduce the heat to a gentle simmer, partially cover, and cook for 15 to 18 minutes, or according to the package directions, stirring occasionally, until the rice is tender. If the soup gets too thick before the rice is cooked, add a little extra broth or water.

4. Add the cooked turkey and frozen peas. Simmer for another 3 to 5 minutes, just until the turkey is heated through and the peas are tender.

5. Reduce the heat to low. Stir in the soy sauce, butter, and half and half. Heat gently without bringing the soup back to a boil. Taste and add salt, additional black pepper, or cayenne as needed.

6. Remove from the heat. Stir in the fresh lemon juice, and the fresh dill. Taste and add a little more lemon juice if you want it brighter.