QUICK TURKEY AND RICE SOUP

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Quick Turkey and Rice Soup image

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
1 medium parsnip, cut into 1/4-inch dice
Coarse salt and freshly ground pepper
4 1/2 cups Turkey Stock
1 1/2 cups shredded cooked turkey
1 cup cooked rice

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
  • Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

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