The days after Thanksgiving are usually reserved for hanging with family, napping, and of course, eating Thanksgiving over and over again. Here is an incredibly quick and easy recipe for a light turkey soup that will brighten up those leftovers and is packed with protein and Vitamin B6 essential for healthy brain function.
Thanksgiving Soup:• 6 cups fat free, low sodium chicken broth
• 1/2 cup brown rice, washed
• 1 carrot, fine dice
• 1 celery stalk, fine dice
• 1 cup cooked white turkey meat
• 1/2 cup leftover vegetables like brussel sprouts, potatoes, etc.
• salt and pepper to taste
In a large saucepan, bring chicken broth to a boil then reduce to a simmer over low-medium heat. Add carrots, celery and rice and let simmer for 20 minutes or until rice and vegetables are soft. Add cooked turkey and the remaining vegetables. Continue to simmer for an additional 10 minutes. Add salt and pepper to taste. Serves 4-6