The richly flavored turkey makes this soup one of a kind. It tastes so flavorful, light and satisfying. It also keeps you warm and cozy on a cool fall day. This soup recipe is so easy to make and offers cravable flavors of turkey, vegetables, and rice. When else in the year can you enjoy Leftover Turkey Soup? Enjoy my friends!
- 12 cups 2.8 L – water
- 3 - bay leaves
- 4 - medium potatoes
- 3 - large carrots
- 1 lb. 454 g – leftover turkey meat (any kind)
- 1 tbsp. 30 ml – organic chicken bullion
- 1 tbsp. – olive oil
- 1 tsp. – Mrs. Dash seasoning
- 1 tsp. – garlic salt
- ½ tsp. – sea salt + ½ tsp. for the soup or to taste
- ½ cup – long white rice
- 2 tbsp. - fresh parsley
- 1 tbs. – frozen fresh dill
Peel, and rinse potatoes and carrots. Cube the potatoes (I rinse the cubed potatoes once more to get rid of the starch), slice the smaller half of each carrot and shred the larger end. Set aside until ready for use.
Into a large soup pot add water, 3 bay leaves and ½ tsp. of sea salt. Bring it to a boil. Reduce the heat to low, add cubed potatoes, and sliced carrots.
Also, add leftover Thanksgiving turkey meat, chicken bullion and let it simmer for 10 min.
While the soup is simmering saute carrots. Heat a small pan over medium heat, add shredded carrots, 1 tbsp. of olive oil, salt, Mrs. Dash seasoning and garlic powder. Saute for 5 minutes stirring every minute or so.
Add saute carrots to the soup, well-rinsed rice, and let it simmer for 10 more minutes. Then add parsley and dill.
Remove soup pot from heat and let it rest for 20 minutes before serving.