4medium carrotscut into 1/2-inch coins (about 1 1/2 cups)
3stalks celerycut into 1/2-inch slices (about 1 1/2 cups)
6clovesgarlicminced (about 2 tablespoons)
2 to 3cupsleftover cooked shredded turkeyor shredded chicken; see notes if you'd like to use your turkey carcass
3/4cuplong grain brown rice*rinsed and drained
1 1/2teaspoonskosher saltplus additional to taste
1/4teaspoonground black pepper
32ounces(4 cups) low sodium chicken broth, or vegetable or turkey broth
2tablespoonsfreshly squeezed lemon juice
1 1/2cupsfrozen peasno need to thaw
1/3cupchopped fresh parsley
In Dutch oven or similar large, sturdy soup pot, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes, stirring frequently. Cover the pot, reduce the heat to medium-low, and allow the veggies to cook for another 5 minutes. Uncover the pot and stir in the garlic, cooking until very fragrant, about 1 minute.
Stir in the shredded turkey, rice, salt, pepper, oregano, broth, and water. Cover the pot and turn the heat to high (covering helps the water boil more quickly). Once the soup begins to boil, reduce the heat to a simmer, adjust the lid so it is slightly ajar, and let cook until the rice is tender, about 35 to 40 minutes. Stir the soup every 10 to 15 minutes, scraping a wooden spoon or spatula along the bottom to prevent the rice from sticking. Remove from the heat.
Stir in the lemon juice, spinach, peas, and parsley. Cover the pot and let sit off the heat for 5 minutes to allow the spinach to wilt.
Stir the soup and adjust the salt to taste (I added 1/2 teaspoon, but this will depend upon your broth and the saltiness of your turkey). Enjoy warm.
*If you are looking to really stretch this recipe for a crowd or want a thicker soup, up the amount of rice to 1 full cup.
To use your turkey carcass: Place your turkey carcass into a soup mesh bag and add to the soup at the end of Step 2, pushing it into the center of the soup so it is covered by liquid. Once soup is done simmering, right before Step 3, carefully use kitchen tongs to remove the mesh bag of turkey carcass from the soup & discard.
TO STORE: Refrigerate for 2 to 3 days; if your turkey is already a few days old, eat the soup within 1 to 2 days.
TO REHEAT: The rice in the soup will absorb liquid as it sits. When reheating, add more broth or water to thin as needed; add a squeeze of fresh lemon juice and pinch of salt to wake it back up.