Another Snow Day, Another Soup-portunity!

Snow Day #3. We are a coastal community so there are no actual "snow days" built into our school schedule. I don't have the heart to tell the twins that for each fun snow day we have, they add a school day onto the end of the year.

BTW, here is what the "snow day" looks like:

Yes. That would be a blue sky. And the sun. Granted, there was a dusting until 10am, but what about, I don't know, maybe a delay???

But...really?! A SNOW day??

But, it IS cold. And cold = soup in my book.

Turkey Rice Soup
Serves 8 heartily, plus leftovers for yet ANOTHER snow day!

10 cups chicken stock -  (not broth)

2 cups shredded, roasted turkey - (I roast a turkey breast for dinner the night before and then chop up the leftovers. You can always use the roasted ones from the deli department, but make sure to discard the skin. Roasted chicken can always be substituted, but do not use canned chicken, or chopped cold cut meat.

(Oh yeah, and Nana says make your own stock using the bones and freeze it for the next soup you make.)

2 cups leftover rice ( I like using brown rice - yes, the healthy new me!!! Nah, really it is because it tastes better with Chinese food and it holds its integrity instead of getting mushy.)

1 cup diced carrots

1 cup diced celery

1 cup diced onions

1/2 cup white wine

Fresh thyme (5 sprigs), or 1 teaspoon dried thyme

1 Bay Leaf

3 Tablespoons Olive Oil

1 1/2 Tablespoons Frank's Red Hot - yup, my secret ingredient. Trust me, no one will know! It doesn't make it spicy, it just "brightens" the soup. Try it!

Kosher salt and black pepper, to taste

Heat olive oil in a large Dutch oven. Sweat carrots, celery and onions (known as a mirepoix) until soft, about 10-12 minutes on medium-low, stirring often to prevent color on the vegetables. Deglaze with white wine. Add stock and herbs and simmer for 40 minutes. This helps to "meld" the mirepoix flavors with the stock. Add the chopped turkey and simmer another 20 minutes. Remove the thyme (if using fresh sprigs). Add rice, salt, pepper and Frank's Red Hot, and heat through another 5 minutes.

Serve with oyster crackers.