Foodie, Formerly Fat

So we were very recently in the “post-Thanksgiving-use-up-the-turkey” phase of the year. You’d think that turkey salad sandwiches would be on the menu, but part of me was feeling virtuous after a session with the personal trainer at the YMCA and I didn’t want all that mayonnaise.

Boy, that sounded good, but let’s face it, that’s a lie. It’s just that I didn’t have enough to make soup and turkey salad so I went with soup because it seemed more like “dinner”, whatever that means. The upside is that I’m guessing there will be enough leftover to freeze and when I really don’t feel like cooking I can defrost it and have a meal for Adam. (Like sometime next week when I get to posting this!)

And, again, I can feel virtuous because the fat in this meal really is minimal.

Turkey & Rice Soup

2 tbsp olive oil
1 medium onion finely diced
2 carrots finely diced
2 stalks celery finely diced
1 tbsp tomato paste
7 cups chicken stock (or preferred stock/broth/bullion)
2-3 cups leftover turkey meat
2/3 cup wild rice blend

In a heavy bottomed soup pot add the olive oil and onion to sauté over medium high heat. Add carrots and celery to the pot once they are chopped and sauté until they are softened and starting to brown. Add tomato paste and stir to mix in.

Once the tomato paste has taken on a darker brick color and is fragrant pour in the chicken stock.

Add in the turkey and rice and bring to a boil. Once boiling drop the heat to low and simmer for 45 minutes.

Serve with parmesan and/or a grind of black pepper sprinkled on top.

*note, if you save leftovers, or if you serve it more than an hour after it’s finished cooking you may need to add more stock since the rice will continue to soak up the liquid.