Turkey and Rice Soup

I think I'm getting the hang of this leftover refrigerator soup thing. Grandpa Norm would be proud. I actually wanted to try this fancy looking turkey and squash soup recipe but Mr. Lawyer wanted something more traditional. Enter the leftover turkey, leftover brown rice I had frozen, some random baby carrots, and an onion that I didn't use from last week. The only thing I had to run out and purchase was celery. The leftover celery was put to use on our hummus platter and a couple of sticks found the peanut butter. I managed to create a delicious (and basic) turkey and rice soup.

Turkey and Rice Soup

(from my kitchen!)

Ingredients:
2 cups leftover turkey, cut into small pieces
2 stalks of celery, diced
1 onion, diced
1 carrot, diced (or in my case, baby carrots)
4 cups chicken broth (low sodium!)
1 cup cooked rice (I used brown rice)
1 tablespoon olive oil
Directions:
1. Heat up olive oil in a large pot. Add celery, onion, and carrot. Saute for 5 minutes or until the veggies start to soften.
2. Add broth, rice, and turkey. Mix together and simmer until hot (and your house smells delicious!). Season to taste...my taste involved a good squirt of Sriracha sauce!