One great way to use your leftover turkey from Thanksgiving is in soups. It’s so easy to make up some soup and just throw some turkey in it. The first soup I made this year was turkey & rice. It involves cooking some rice in turkey or chicken stock, along with some carrots until finished, then throwing in handfuls of leftover turkey. I forgo the more common long grain rices and pick out a short grain or sushi rice. It just makes the soup better. I also like to throw in some chopped fresh rosemary and sage. Those herbs are classic Thanksgiving flavors. This recipe is meant for a big single serving or two smaller servings, so this is perfect to make a quick lunch. I saved some of the soup in a zip top bag and placed it in the freezer for when I need a quick lunch.
1/2 cup short grain (sushi) rice
fresh rosemary & sage, chopped fine
1 carrot, peeled and chopped fine
1 celery stalk, chopped fine (optional)
3 cups turkey or chicken stock
Combine the stock, carrot, herbs, and rice in a pot and bring to a boil. Slap on a lid and simmer until the rice is cooked, about 10-15 minutes. Add a couple handfuls of leftover turkey and bring back to a boil, just to heat up the turkey. Serve and enjoy!