I mentioned yesterday we had two turkeys this year for Thanksgiving. SuperMan felt if one was good, two was better. Not really. We just couldn’t decide between smoked or fried, so we ended up doing both. I had gotten a free turkey, so it seemed like a good thing to do. Well, now I have a ton of turkey to deal with and so this will most definitely be on my list of things to make this week (maybe even today).
It’s super quick, super easy and super good.
If you’ve got leftover turkey to deal with, you might want to give this a try. I’m betting you have most of the ingredients in your pantry already.
Turkey & Rice Soup
~1 pound cooked turkey (or chicken) diced into bite-sized pieces
1 can cream of chicken soup
2 – 2 1/2 cups (cooked) rice
~ 1/2 cup celery, diced
~ 3/4 cup carrots, diced (I just used a handful of shredded carrots)
2-3 cups chicken broth (I used one box of broth)
Houston House Seasoning to taste
- In a large stockpot, combine all ingredients except rice. Bring to a boil and simmer for 20-30 minutes. (You could also do this in your crock pot on low for 2-3 hours)
- About 10 minutes before serving, drop the rice in and mix to combine. Heat through.