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.
