Rice Turkey Soup

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Yes, everyone, I am only now dealing with my Thanksgiving leftovers. I don’t remember if I told you, but one of the moms at the school where I work, decided to give me a turkey the night before Thanksgiving. I am not going to lie – it was an awesome surprise! So I baked it on friday after Thanksgiving (it needed to thaw and all that jazz), and we’ve been trying to destroy it ever since, but it hasn’t been working out very well. Even though Sam takes turkey sandwiches for lunch to work, there is only so much turkey one can eat. So last Sunday I decided it was time to make turkey soup, plus clean out my fridge from all the vegetables.

Here is what I did, and here is how I mainly cook soups. I take the biggest pot I have, fill it about 2/3 way up with water, throw in a chicken bullion cube, and let it come to a boil. Meanwhile I chop up the veggies. This time I used:

1 Green pepper

1 Zucchini

3 carrots

1/2 onion

I was so lazy I didn’t even sauté carrots and onions, though I usually do that!

Then I threw in 1 cup of rice and as much cooked turkey as I wanted (we still have a whole other container!)

Once the water was boiling, I threw all of the above into the pot for about 20-25 minutes, just make sure rice is thoroughly cooked! And don’t forget to turn the burner on low! Don’t forget bay leaves, I love mine from Penzey’s spice, and of course, salt and pepper, and maybe a little garlic!