Leftover Turkey and Rice Soup

• Gluten free

• Meat

  • 3 cups Turkey, cooked

• Produce

  • 2 Carrots
  • 2 Cloves Garlic
  • 1 Onion, small
  • 1 Poblano pepper
  • 2 tsp Thyme, ground

• Canned Goods

  • 12 oz Chicken broth

• Pasta & Grains

  • 1 cup Rice, dry

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on thebrooklyncook.com

Description

Ingredients

• 2 Tbsp Vegetable Oil
• 2 Carrots, Chopped
• 1 Small Onion, Chopped
• 2 Cloves Garlic, Minced
• 3-4 Cups Cooked Turkey
• 1 Poblano Pepper
• 12 Oz Chicken Broth
• 2 Tsp Ground Thyme
• Salt
• Pepper
• 1 Cup Rice (Dry)

Directions

• Heat a stock pot or dutch oven on medium-high heat, Add oil, carrots, onion and garlic. Cook until onions have turned translucent.
• Add turkey, 1 whole poblano pepper, and broth. Bring to a simmer.
• Season with thyme. salt and pepper. Shred poblano pepper.
• Add rice and let cook for 10 minutes or until rice if completely cooked.
• Serve immediately or freeze for later, Enjoy!