Friday, March 4, 2011


This is the perfect soup to have for your leftover turkey, or I get a small turkey breast, roast it and use the whole thing.  I developed this recipe with some of my favorite ingredients--nice, big turkey chunks, and carrots cut on the bias.  This recipe for TURKEY RICE SOUP is flavorful and tasty.  Easy to put together, it's one that always pleases!  Great with crackers and cheese, or a sandwich on homemade bread.  ENJOY!

2-3 cups turkey, in chunks
2 lbs. carrots, peeled and sliced thick on the bias
2 large onions, chopped
5-6 ribs celery, chopped fairly thick 
4 cups cooked rice (give or take)
6 chicken bouillon cubes OR turkey broth to measure 6 cups
Cook carrots, onion and celery in about 6 cups water and the bouillon cubes (or turkey broth).  When tender, add about 4 cups cooked rice (more or less according to desired consistency).  Add turkey breast chunks and carefully stir in.  Heat through.  NOTE:  If more liquid is needed, add 1 bouillon cube per 1 cup water).   
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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