Hello! I'm Raia, and I blog over at Raia's Recipes, where I share all my gluten-free creations. Today I'm happy to be sharing a recipe combining two of my favorite things with you: leftovers and soup...
Leftovers have always been a favorite of mine. No joke. ;) Maybe it's the frugal side of me finding joy in seeing that nothing goes to waste, or maybe it's the tired mom side being glad that I don't have to think about what's for dinner. Plus, sitting in the fridge gives all the flavors more time to blend. :)
My leftover-love always comes in handy around Thanksgiving, since every year my family seems to end up with a fridge-load of leftover turkey... even if we spent the holiday with friends. I'm pretty sure we're not the only Americans who face this issue. ;)
This hearty, comfort-food soup is a wonderful way to use up leftover turkey after the holidays. Serve it up with a side of tasty cranberry sauce (my family devours my Cinnamon Cranberry Chutney) and you've got a great meal all ready for you!
And by the way, soup is excellent leftover... ;)
Turkey, Rice & Kale Soup
3 qt. water
1 qt. stock/broth
2 c. brown rice 1 yellow onion, diced
4 carrots, coined or diced
1-2 t. salt
1/2 t. pepper
1 t. basil
1/2 t. oregano
1 c. frozen kale
2 c. cooked turkey, chopped or shredded
In a large stock pot, bring water and stock/broth to a boil. Add rice and reduce heat to a simmer. Cover and simmer for 20 minutes. Chop the carrots and onion. After 20 minutes is up, add carrots, onions, herbs, salt and pepper, and boil for 20 more minutes, adding more water or stock if necessary to keep it a soup/stew consistency. When time is up, check to see if the rice and carrots are done. Boil a little longer if necessary. When carrots and rice are tender, stir in the turkey and kale. Let it sit about 5 minutes to lightly cook the kale and warm up the turkey. Serve with leftover cranberry sauce on the side.
Leftovers have always been a favorite of mine. No joke. ;) Maybe it's the frugal side of me finding joy in seeing that nothing goes to waste, or maybe it's the tired mom side being glad that I don't have to think about what's for dinner. Plus, sitting in the fridge gives all the flavors more time to blend. :)
My leftover-love always comes in handy around Thanksgiving, since every year my family seems to end up with a fridge-load of leftover turkey... even if we spent the holiday with friends. I'm pretty sure we're not the only Americans who face this issue. ;)
This hearty, comfort-food soup is a wonderful way to use up leftover turkey after the holidays. Serve it up with a side of tasty cranberry sauce (my family devours my Cinnamon Cranberry Chutney) and you've got a great meal all ready for you!
And by the way, soup is excellent leftover... ;)
Turkey, Rice & Kale Soup
3 qt. water
1 qt. stock/broth
2 c. brown rice 1 yellow onion, diced
4 carrots, coined or diced
1-2 t. salt
1/2 t. pepper
1 t. basil
1/2 t. oregano
1 c. frozen kale
2 c. cooked turkey, chopped or shredded
In a large stock pot, bring water and stock/broth to a boil. Add rice and reduce heat to a simmer. Cover and simmer for 20 minutes. Chop the carrots and onion. After 20 minutes is up, add carrots, onions, herbs, salt and pepper, and boil for 20 more minutes, adding more water or stock if necessary to keep it a soup/stew consistency. When time is up, check to see if the rice and carrots are done. Boil a little longer if necessary. When carrots and rice are tender, stir in the turkey and kale. Let it sit about 5 minutes to lightly cook the kale and warm up the turkey. Serve with leftover cranberry sauce on the side.
I made this on Sunday. It was delish!
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