So Thanksgiving has come and gone, you spent hours cooking and cleaning, maybe you ate too much, and you want something healthy to eat but can’t stand the though of cooking a single thing…this Leftover Turkey and Rice Soup is the thing for you!
I hope you saved your turkey carcass and made homemade stock because if you did you are in for a treat! If you didn’t though, no worries. Chicken or vegetable stock will both work well.
I make this with our Thanksgiving leftovers every year and love it. It is a one-pot meal and easy to throw together. Plus you can freeze it for another time!
This recipe is very forgiving, so you can add to it or substitute ingredients if you need to. I built this recipe off of what I had leftover this year, but it is different every time I make it. So for example, if you have double the carrots but no mushrooms, etc., it will still work great!
- 4 tablespoons rendered pork fat (or olive oil/butter/oil of your choice)
- 1 onion
- 2 stalks celery
- 3 carrots
- 16 oz mushrooms
- ¼ cup arrowroot powder
- 7 cups turkey stock (or chicken/vegetable...but turkey is best!)
- 1 cup calrose rice
- 1 potato
- 2 cups shredded turkey
- 1 cup greek yogurt
- Chop up the onion, carrots, celery, and mushrooms.
- In a heavy bottomed pot, saute the veggies in the rendered pork fat until they are soft, 5-7 minutes
- Add the arrowroot powder and stir to coat. Add salt and pepper to taste. Cook an additional 2 minutes.
- Add the stock and bring to a boil.
- Add the rice and chopped potato. Reduce heat to simmering, cover, and cook about 15 minutes.
- When rice and potato are soft, add the shredded turkey, greek yogurt, and parsley.
- Cook a few minutes more until the turkey is heated through and serve.
What do you do with your Thanksgiving leftovers? We have a ton of mashed potatoes left…any ideas?
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