Turkey Leek Soup

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)
Serves:  4-6

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.

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