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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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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