Turkey Rice Soup

  • 1 cup chopped onion
  • 1 cup chopped celery
  • ½ cup sliced carrots
  • 3 ⅓ quarts water
  • 3 cups leftover turkey – chopped
  • 1 cup brown rice, uncooked
  • ½ teaspoon celery salt
  • 2 cups chicken broth
  • 1 teaspoon parsley
  • 1 avocado, peeled and diced

Combine all ingredients except avocado in a slow cooker. Cook on medium for 8 hours. Ladle soup into bowls, and add avocado chunks to soup just before serving. Serves 6 to 8.

This recipe by Erica Derr first appeared in the November 2007 issue of Our State.

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