This comforting soup is inspired by a Middle Eastern chicken soup. It’s great with or without leftover turkey — don’t hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.
Ingredients
- 2 quarts turkey stock or chicken stock
- 4 celery stalks, with leaves, thinly sliced
- 2 leeks, white part only, cleaned and sliced
- 4 garlic cloves, green shoots removed, thinly sliced
- Salt
- freshly ground pepper to taste
- Juice of 1 to 2 lemons, to taste
- ½ pound zucchini, sliced
- 2 cups shredded leftover turkey (optional)
- ½ cup basmati rice, cooked
- ¼ cup chopped cilantro
- Nutritional Information
Nutritional analysis per serving (6 servings)
156 calories; 4 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 9 grams protein; 9 milligrams cholesterol; 477 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.
- Advance preparation: You can make this a day ahead, but don’t add the cilantro until just before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
About 1 hour
Dining and Cooking