Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Soup, main dish
SERVES: 4-6
PREP TIME: 10 minutes
COOK TIME: 20 minutes
INGREDIENTS:
- 1 tablespoon butter
- 1 large onion, diced small
- 3 ribs celery, washed and thinly sliced into half moons
- 2 large carrots, peeled and thinly sliced
- 8 cups chicken or turkey broth
- 3/4 cup rice (rinsed, as desired)
- 1/3 cup fresh parsley, washed and minced
- 2 cloves of fresh garlic, minced (or 1/2 teaspoon garlic powder)
- ½ medium lemon
- 2 cups cooked turkey, shredded (about 10 oz.)
- Salt and black pepper, to taste
DIRECTIONS:
- Wash hands. Melt butter in a 3-quart saucepan over medium heat. Add onion, cook, and stir until softened and translucent—3-5 minutes.
- Add celery, carrots, broth, and rice. Bring to a boil, reduce heat and simmer for 10-12 minutes, until rice is tender, but still has a little bite.
- Meanwhile, zest lemon into a small bowl, add garlic and parsley, and stir to combine. Juice lemon in separate bowl. Set both bowls aside.
- When rice is tender, add turkey meat; cook and stir until heated through—2-3 minutes. Stir in reserved lemon juice, and season with salt and pepper. Ladle soup into bowls, and garnish with parsley mixture. Serve warm.
- Store leftovers in refrigerator, and enjoy within 4 days.
