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Turkey and Vegetable Soup with Rice

Rich homemade turkey soup with turkey, vegetables and brown rice
Prep Time1 day
Cook Time1 day
Total Time1 day
Course: Soup
Cuisine: American
Keyword: chicken
Servings: 8

Ingredients

  • 1 1/2 cups cooked brown rice I cook it separately, in chicken stock
  • 2 qts well seasoned turkey/chicken stock
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1/8 tsp celery seed
  • 1/8 tsp dried sage
  • 1/4 tsp dried tarragon
  • 1/4 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 cup green beans, sliced into 1-inch pieces fresh or frozen
  • 1/2 cup peas fresh or frozen
  • 2 cups chopped turkey/chicken
  • salt and pepper to taste
  • 1/2 cup turkey gravy, leftover optional

Instructions

  • Heat the stock in a large soup pot, to boiling. Add the carrots, celery and herbal seasonings. Return to a boil, and then simmer until the vegetables are tender. Add the green beans and peas, simmering an additional 10 minutes, or until they are tender. Stir in the chopped turkey or chicken and pre-cooked rice. If leftover gravy is available from the roast poultry, stir in to enrich the soup.  Season to taste with salt and pepper, and allow simmering for 10 additional minutes to blend flavors. Serve hot.