Prep 5 mins
Cook 25 mins
A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)
- 1 -2 tablespoon olive oil
- 1 tablespoon garlic clove, minced
- 1 medium yellow onion, chopped
- 3 cups low sodium chicken broth (Wolfgang Puck's preferred) or 3 cups low sodium vegetable broth (Wolfgang Puck's preferred)
- 1 large fresh carrot, diced
- 1⁄2 cup celery, chopped
- 1⁄4 cup long grain white rice, uncooked (NOT instant)
- 1 (10 ounce) package green peas, thawed (from the freezer section)
- 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon nutmeg
- salt and pepper (optional)
- 1 lb turkey breast, cooked and diced (Jennie-O preferred)
- In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
- Add broth, rice, celery and carrot; Cover and simmer 15 minute.
- Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
- Add the turkey and heat through.
I love this! We made for a bunch of people at church who were without power and they loved it! Thanks!
I am not a very good cook but I made this recipe with little fuss or muss. It was absolutely delish. The next time I make it I will pre-cook the rice and add it as I serve because after a couple hours in the fridge the rice started exploding and the soup was a little gelatenous. The flavour was wonderful.
I did everything but the Pea's cause DH and DS are not big on them... but OMG the compliments I got on this soup... this is def a keeper to make for next xmas :)
thanks for posting