Directions

• Prepare the Vegetables
  Finely slice half an onion so it isn’t too chunky in the soup. Cut the celery into slightly larger pieces by splitting each stalk in half lengthwise and chopping it into bite-sized chunks. Set aside your frozen vegetables and leftover turkey.
• Start the Base
  Place a pot on the stove and add a small dash of oil—just enough to gently sauté the onions. Add the sliced onions and allow them to cook briefly to develop flavor.
• Add Vegetables and Turkey
  Once the onions have started to soften, add the chopped celery, frozen vegetables, and leftover turkey directly into the pot.
• Pour in the Chicken Stock
  Add a few cups of chicken stock to the pot, ensuring all the ingredients are well covered. If you’ve prepared homemade stock, make sure any excess fat has been removed for a clearer broth before adding it.
• Season the Soup
  Season the soup with garlic powder (or roasted garlic pepper), Italian seasoning, onion powder, a small pinch of ground ginger, and just a touch of nutmeg. Add finely ground thyme and a bit of salt. Use the spices lightly, especially stronger ones like ginger and nutmeg, so they don’t overpower the soup.
• Simmer the Soup
  Allow the soup to come to a gentle boil, then reduce to a simmer. Let it cook so the flavors can develop and blend together.
• Add the Rice
  About 30 minutes before serving, stir in one cup of rice. Adding the rice toward the end prevents it from becoming too soft or absorbing too much liquid. Continue cooking until the rice is tender and has doubled in size.
• Taste and Serve
  Once the rice is cooked and the soup has thickened slightly, taste and adjust the salt if needed. Ladle into bowls, ensuring each serving has a good balance of rice, vegetables, turkey, and broth.