PREP TIME
15 minutes
COOK TIME
30 minutes
SERVINGS: 6 – 8
INGREDIENTS
1 tablespoon olive oil
1/2 large onion, diced (a heaping cup)
2 cups chopped celery
2 cups chopped carrots
1/2 teaspoon ground black pepper
1/2 teaspoon salt
6 cups diced leftover turkey
1/4 cup minced fresh parsley
3 large fresh sage leaves (2 teaspoons minced)
1 teaspoon dried thyme
4 cups no-salt-added chicken stock
3 cups water
3/4 cup uncooked quinoa
1 cup whole milk
Milk or water, as necessary, to thin soup
INSTRUCTIONS
In a large pot, heat oil over medium-high heat. Add onion, celery, and carrot. Sprinkle with salt and pepper. Cook, stirring frequently, until onions are translucent (about 5 minutes). Add turkey, parsley, sage, thyme, chicken stock, and water. Raise heat to high and bring to a boil.
Once boiling, add quinoa and stir. Reduce heat to medium and continue to simmer rapidly until quinoa is cooked, about 15 to 20 minutes, stirring occasionally. You should see “tails” appear on the quinoa.
Remove from heat and slowly add milk while stirring soup. Return to low heat to reheat, if needed. If desired, use more milk or water to achieve a thinner soup.
Note: Use the inside stalks of celery with the leaves for soup – they have a lot of great flavor!
Recipe by Rachel Gurk of Rachel Cooks
Printed in the December 11 – December 24, 2016 edition
