I created this soup using some leftover Thanksgiving turkey, and some vegetables that I had in the fridge. I was limited on ingredients, but the flavor was so bold, fresh-tasting, and rustic, that I wanted to share it!
1 lb. roasted turkey
3-4 quarts of chicken broth
4-6 tomatoes, preferably plum, chopped in large pieces
2 stalks of broccoli, stalks removed and chopped into smaller pieces
2 medium-sized onions, chopped
4 cloves of garlic, minced
2 cups of jasmine rice
1 tbsp butter
1/8 cup olive oil
salt, pepper, paprika (optional), and celery salt (optional) to taste
1) Fill a large stock pot with the chicken broth. Bring to a boil. Add turkey, onions, and garlic, lower heat and let simmer.
2) While the turkey is simmering, preheat the oven to 400 degrees. Chop tomatoes and broccoli, and place on a roasting tray, or a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Toss vegetables, and roast in the oven for 20-25 minutes or so, turning once.
3) After removing vegetables from the oven, scoop the vegetables into the stock pot with the other ingredients. Add salt, pepper, and paprika to taste. (I added more pepper to give it a slight bite.) Cover, and allow to simmer for 1 1/2 - 2 hours, stirring occasionally.
4) While allowing the soup to continue to simmer, pour 3 1/2 cups of water in a medium sauce pan. Add 2 tsp of salt and the 1 tbsp of butter. Bring to a boil. Add rice. Cover, and allow to simmer for 25 minutes.
5) When rice is cooked, remove from heat and add to the soup. Stir well, and allow to simmer for 10-15 more minutes. Stir again, and serve.
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