Roast Turkey and Rice Soup
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4-6 oz. (115 - 170 g) each – diced carrot, onion, red and yellow peppers
4 oz. (115 mL) green beans – small dice
1 cup (250 mL) cooked rice
4-5 cups (1 - 1.25L) chicken stock (turkey stock if you have some)
2-3 Tbsp (30 - 45 mL) unsalted butter
Salt and pepper as needed

Bring the stock to a boil and then turn down to a high simmer. In a second stock pot, heat the butter and sauté the carrots, onions and peppers. Add the diced turkey and the gravy. Mix well. Add the stock to the turkey and vegetable mixture and bring to a boil. Reduce the heat to a simmer and add the green beans and the cooked rice. Adjust the seasoning as necessary and serve.