Ingredients
– 2 cups cooked turkey, shredded or diced
– 1 cup long-grain white rice
– 1 medium onion, diced
– 2 carrots, diced
– 2 stalks celery, diced
– 3 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, chopped (for garnish)
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Knife
– Measuring cups and spoons
– Stirring spoon
– Ladle
– Serving bowls
Step-by-Step Instructions
To begin, I heat the olive oil in my large pot over medium heat, admiring the way it glistens as it warms up. I toss in the diced onion, carrots, and celery first, letting them sauté for about 5 minutes until they become tender and fragrant. As the vegetables cook, I can already smell the aromatic blend of onion and garlic that fills the air, promising a lovely base for the soup. Once those veggies are ready, I add the minced garlic and cook for an additional minute until it’s fragrant. (See the next page below to continue steps…)