Leftover Turkey Soup (or Chicken)

 Ingredients

1 Tbsp. olive oil

2 stalks celery, cleaned and sliced

2 carrots, peeled and sliced

1 medium onion, 1/2 inch dice

3 cloves fresh garlic, minced

1/4 cup white rice (if using brown rice, cook rice ahead and add to soup before serving)

2 tsp poultry seasoning (or 1 tsp dry thyme)

1/2 cup sliced fresh mushrooms

6 cups turkey or chicken stock, divided (leave one up out)

4 Tbsp cornstarch

2 cups diced leftover turkey

salt and pepper to taste

Directions

Sautee onions, celery, garlic and carrots in olive oil for 5 minutes or until beginning to get tender.  Add garlic and cook for an additional minute. Stir in rice and seasonings and cook, stirring, until rice is opaque and getting golden. Stir in mushrooms. Add 5 cups of stock, bring to boil, reduce to a simmer, cover, set timer for 15 minutes. 

Meanwhile, mix the cornstarch into the remaining cup of stock and whisk until all cornstarch lumps have disappeared. After 15 minutes, carefully stir cornstarch slurry into soup and cook, stirring until thickened.  Add turkey and allow to heat through. Serves 4.