
Ingredients :
- 2 cup shredded turkey (white or dark meat,or both)
- 2 Carrots, chopped
- 1 medium onion, chopped
- 3 clove garlic, minced
- 3 celery stalks, chopped
- 6 cup low sodium chicken stock
- 2/3 cup rice (parboiled or jasmine rice)
- 1 tbsp olive oil, extra virgin
- salt and pepper
- 1 tbsp dried basil
- 1 lemon
- 1 dried bay leaf
- 1 tsp dried parsley
Method :
- In a large soup pot, add oil and sauté onion and garlic for 2 min.
- Add the celery and carrots and continue cooking for 5 min.
- Add your shredded turkey, salt, pepper,parsley, basil and bay leaf, mix to combine.
- Add the rice to the pot and mix everything together. And cook 2 min
- Making sure you"ve washed your lemon, remove seeds and squeeze the lemon juice into the pot, and add the 2 halves to the pot as well (the hint of lemon in the soup is delish) stir everything.
- Pour in your chicken stock and stir. Let everything come to a boil and reduce heat to medium low. Cook for about 30 min with the lid on and serve once rice is cooked through.
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