Friday, November 26, 2010


I made this chicken and rice soup a while back, but as I was sitting here today, thinking about all the cleanup and organizing of leftovers, I thought why not use some of the turkey meat for this soup with either a chicken or turkey broth made from the turkey carcass? This one has a lemony dill flavor in the Greek style ......

1 large onion, diced
2 carrots, sliced into rounds
2 stalks celery, diced
3 cloves garlic, minced
2 Tbl. olive oil
8 cups chicken or turkey broth
2 -3 tsp. dried dill weed
2 packed cups chopped chicken or turkey meat, cooked
2 cups cooked rice
1/2 cup chopped parsley
juice of 1/2 to 1 lemon
salt and pepper to taste

In a large soup pot saute the onion, celery, carrot, and garlic in the 2 Tbl. oil until onions soften and garlic smells fragrant. Add the dill, stir, and then add the broth. Simmer for about 10 minutes and then add the chicken or turkey and the cooked rice. Bring back up to a boil and add the parsley and lemon juice.  Salt and pepper to taste. 
NOTE: I add the juice of 1/2 the lemon first, then taste to see if I should add the second's all a matter of your taste.


  1. Turkey bones are simmering here!!

  2. Turkey bones are done simmering , first of three xtra turkeys is done...just waiting for the oil to re heat in this freezing weather