Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper. Spoon cooked rice into a bowl. Ladle soup over the rice and stir to combine.
We have had leftovers for lunch and dinner for the last two days since Thanksgiving. No complaints here…it was delicious the first time and just as tasty the fourth time!
If you have an inkling to mix things up with your turkey leftovers, I highly recommend this recipe. You can use up some of your turkey leftovers and even freeze some for a future meal.
I’ve always liked rice in my soup but I don’t like how the rice gets bloated and mushy after a day in the fridge. In this recipe, the rice is set aside and mixed together with the soup just before serving. We had ours with sourdough rolls and lots of freshly cracked black pepper, yum!
Use Those Leftovers! Turkey & Rice Soup
1 Tbsp butter
1 small (1/2 cup) onion, chopped
2 to 3 ribs (1 cup) celery, sliced
2 to 3 medium (1 cup) carrots, coarsely chopped
1 teaspoon finely chopped fresh garlic
48 ounces (6 cups) chicken broth
1 cup water
1/2 tsp smoked paprika
2 cups chopped turkey (fat and bones removed)
Salt and pepper, to taste
2 cups cooked rice (I used brown rice)
Melt butter in large saucepan over medium heat. Add onion, celery and carrots; continue cooking 3-5 minutes or until onions are softened.