Left over chicken or turkey, watch out!  You are about to be served…literally!  Are you ready for one easy peasy recipe??  Hold on to your apron because here we goooo!

Turkey Rice Soup

16 cups turkey or chicken stock *

3-4 cups chopped turkey (or chicken)

4 carrots, thinly sliced

1 1/2 cups brown rice (uncooked)

1/2 cup dried parsley

2 tsp. salt

1 tsp. pepper

a sprinkling of rosemary 

a sprinkling of thyme  

Combine ingredients in a very large crock pot (I use a 6.5 Qt.) and cook on high for 3 hours or low for 5-6.

*If I don’t have stock on hand I’ll use a few cans of chicken broth and then either chicken bouillon granules (follow the directions on the jar for adequate measurement) or chicken base (usually 1 tsp. per 1 cup of hot water) to make up the difference.  Chicken base comes in a jar, is thick and creamy in texture and is cheaper per ounce than bouillon granules.  I’m not a big fan of the cubes.  All that unwrapping puts a cramp on my cooking time.  The downside is that the chicken base makes a greasier soup.