Ingredients
- 2 cups roasted turkey, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 5 cups chicken broth
- 3/4 cup brown rice, cooked
- 2 bay leaves
- Salt and pepper
Recipe Description
We cook a big bird at my house for Thanksgiving. We do watch how much we indulge even though it’s the one day a year you get a pass. That’s why this roasted turkey and brown rice soup is the best indulgence. It’s filling and hearty and makes great use of leftover turkey in a way that’s healthy and low calorie.
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