Turkey Soup

Langkah-langkah

1. In Dutch oven or similar large, sturdy soup pot, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes, stirring frequently. Cover the pot, reduce the heat to medium-low, and allow the veggies to cook for another 5 minutes. Uncover the pot and stir in the garlic, cooking until very fragrant, about 1 minute.
2. Stir in the shredded turkey, rice, salt, pepper, oregano, broth, and water. Cover the pot and turn the heat to high (covering helps the water boil more quickly). Once the soup begins to boil, reduce the heat to a simmer, adjust the lid so it is slightly ajar, and let cook until the rice is tender, about 35 to 40 minutes. Stir the soup every 10 to 15 minutes, scraping a wooden spoon or spatula along the bottom to prevent the rice from sticking. Remove from the heat.
3. Stir in the lemon juice, spinach, peas, and parsley. Cover the pot and let sit off the heat for 5 minutes to allow the spinach to wilt.
4. Stir the soup and adjust the salt to taste (I added 1/2 teaspoon, but this will depend upon your broth and the saltiness of your turkey). Enjoy warm.