Hey Chicks!!

Hope you all had a fab Thanksgiving! You probably have a ton of bird left over in the fridge, and turkey sandwiches can get old really fast. Here’s an easy turkey soup that will use up a lot of the meat – plus since it contains turkey, veggies and whole grains, it’s a meal in a bowl! Don’t let the long list of ingredients fool you – it’s super simple to make. We recommend doubling the recipe and freezing it.

there is always so much leftover bird!

Ingredients:

• 2-1/2 cups chicken broth
• 1 cup water
• 1 cup chopped apple
• 1 cup chopped carrot
• 1 can of tomatoes, cut up
• 1/2 cup chopped celery
• 1/3 cup long grain brown rice
• 1/4 cup chopped onion
• 1/4 cup raisins
• 1 tablespoon snipped fresh cilantro or parsley
• 1 to 1-1/2 teaspoons curry powder
• 1 teaspoon lemon juice
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon of nutmeg
• 1-1/2 cups chopped cooked turkey

Directions:

In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.

Make-ahead tip: Prepare soup; cool slightly. Transfer to individual conatiners. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.