This is a great option to get rid of some of your holiday left overs! The nutritional information will vary depending on how much leftover meat you have. This recipe will also work great with chicken, or any other kind of leftover meat.

1 Serving:

Calories: 214 kcal

Fat: 1.1 g

Carbohydrates: 19.4 g

Sugar: 4.3 g

Protein: 29.8 g

Sodium: 87.4 mg

Ingredients:

• Leftover Turkey Breast (for this recipe I used 800 grams)
• 2 Containers Low-Sodium Chicken Broth (vegetable or bone broth would also work)
• 1 Spanish Onion, Diced
• 3 Celery Stalks, Diced
• 3 Carrots, Diced
• 1 Garlic Clove, Minced
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Poultry Seasoning
• 1 Teaspoon Ground Thyme
• 1-2 Bay Leaves
• Salt & Pepper to Taste
• 1-2 Tablespoons Butter/Oil

Directions:

Heat a large pot over medium heat. Add butter or oil.

Add the vegetables to the pot and sauté for a couple of minutes, until the vegetables start to soften.

Add the garlic, and sauté for about a minute, or until the garlic becomes fragrant.

Add the dry seasonings, and combine.

Add the rice, stir to combine and toast for another 1-2 minutes.

Add the turkey, stir to combine.

Add both containers of chicken broth, and bay leaves. Bring the heat up to high and bring the broth to a boil.

Once the broth is boiling, turn down the heat to low and simmer for 30-35 minutes, or until the rice is cooked through, stirring occasionally.

Remove the bay leaves, and serve!

Alternatives:

Flavour:

• There are many ways you can change the flavour of this recipe.
  • Changing the type of meat (chicken, steak, etc.),
  • Changing the seasonings you use (you could add dried sage, or dried basil, you could also add fresh parsley and/or lemon once your soup is finished).

Fat content:

• If you need a bit more fat, you could add chicken thighs instead of turkey breast, or dark turkey meat. Adding a meat that isn’t as lean as white turkey breast will also add more flavour.

Carbohydrate content:

• You can easily add more rice if you would like more carbohydrates per serving, but you could also add other grains such as barley, or other starchy vegetables such as potatoes or zucchini to bring the carbohydrate content up.

Protein content:

• This will vary as it depends on how much meat you have leftover. If you don’t have as much meat leftover, I would suggest adding less rice and less broth to make sure you still have a high protein content per serving.