An Asian influenced soup that works well with turkey or chicken


2 cups cooked turkey, dark meat preferred, shredded or cut into cubes
2 stalks of celery in large dice
1/2 red onion cut in large dice
1 carrot sliced thinly on the bias
1 clove garlic thinly sliced
2 heaping tablespoons ginger root, minced
2 tablespoons cooking oil
1/4 cup white rice, uncooked
3 cups chicken stock
1 tablespoon soy sauce
1 teaspoon hot chili sauce, sriracha recommended
1 handful fresh cilantro leaves
kosher salt and freshly ground black pepper

Nutritional information

No nutrition information available


In a large pot or dutch oven heat the oil over medium high heat. Add the celery, the onion, and the carrots and saute for about 3 minutes. Add the ginger and the garlic and saute an additional minute or two. Add the chicken, the stock, the rice, the soy sauce, and the chili sauce. Stir to mix. Bring to a boil reduce the heat and simmer for 15 to 20 minutes. Remove from the heat. Add the cilantro leaves, stir, and allow the soup to sit for 5 to 10 minutes before serving.

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