Ingredients with Measurements:
- 1 pound cooked turkey, shredded
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrots and celery and sauté for 5 minutes.
4. Add the chicken broth, thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for 20 minutes.
6. Add the rice and turkey to the pot and let simmer for an additional 20 minutes or until the rice is cooked.
7. Remove the bay leaf and adjust seasoning to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat.
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 25g
Protein: 23g
Substitutions for ingredients:
- Cooked chicken can be substituted for turkey.
- Brown rice can be substituted for white rice.
Variations:
- Add diced potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Use leftover turkey from Thanksgiving or Christmas dinner to make this soup.
- To make the soup creamier, add a cup of heavy cream at the end of cooking.
- To make the soup thicker, add a tablespoon of cornstarch mixed with cold water.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a soup bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth.
- If the soup is too thin, add more rice.
Food safety advice:
- Make sure the turkey is fully cooked before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Soup has been a staple in many cultures for centuries. The first recorded soup recipe dates back to 6000 BC in ancient Egypt.
Flavor profiles:
This soup is savory and comforting with a hint of thyme.
Serving suggestions:
Serve hot with a slice of crusty bread on the side.
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Taste: Savory, Comforting, Herby, Hearty