Photo and Recipe by Tod Dimmick
This simple soup is a tasty destination for leftover turkey or chicken. It is also, by the way, a good antidote for a cold.
Prep time: 20 minutes
Cook time: 25 minutes (not including turkey cooking time)
2 tablespoons butter
2 tablespoons olive oil
3 large leeks, cleaned, dark green parts removed, and thinly sliced (about 2 cups)
1 teaspoon ground thyme
5 cups turkey or chicken stock
2 cups cooked brown rice
2 cups cooked turkey or chicken meat, cut into 1/2″ chunks
Salt and pepper to taste
In a stock pot, heat the butter and olive oil over medium heat and saute the leeks and the thyme, stirring, for 4 minutes. Add the stock, and cook, stirring occasionally, for 15 minutes. Add the rice and the turkey, heat for another 5 minutes, and serve, seasoning to taste with salt and pepper.