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I had some leftover turkey meat to use up so I decided to make a soup. I used my chicken noodle soup recipe as a baseline but adjusted the ingredients a bit. Corn and cilantro were welcome additions. Also, by using brown rice, I incorporated whole grains into the soup so that you have lean protein, whole grains and vegetables with each bite. The great thing about this soup is that you can really use whatever vegetables and seasonings that you want.
- 5 cups chicken broth (roughly 3 cups broth + 2 cups water if using canned broth)
- 1 cup chopped turkey meat
- 2 celery ribs, chopped
- 2 carrot sticks, chopped
- ½ of an onion, chopped
- 2-3 garlic cloves, chopped
- 1 Tbsp fresh cilantro
- ¼ tsp basil
- ¼ tsp black pepper
- Dash of cayenne pepper, optional
- ½ cup corn
- ½ cup brown rice
- Let the chicken broth, meat, veggies and seasonings simmer for 10-20 minutes.
- Then add the brown rice, cover the soup, and let it simmer for 20-30 minutes.
- Add the corn and let the soup simmer until the rice and vegetables are cooked. I prefer to use the above base seasonings and then let each person doctor the spices in their own bowl of soup.
- Serve the soup warm with sandwiches or bread and cheese.
- The rice will absorb a lot of liquid as it cooks so if the soup gets too chunky for your liking, add some more water or broth and let the soup continue to simmer.