Ingredients
– 2 cups cooked turkey, shredded
– 1 cup long-grain rice
– 1 large onion, diced
– 3 carrots, sliced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 8 cups chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
First, I start by heating the olive oil in my large pot over medium heat. As the oil warms up, I toss in the diced onion, carrots, and celery, letting them sauté for about 5 minutes. I love watching the veggies soften and how they begin to fill my kitchen with that inviting aroma. This is where the magic begins! After the vegetables are tender, I add in the minced garlic and cook for another minute until fragrant. (See the next page below to continue steps…)