6 cups gf turkey or chicken stock 3/4 cups roasted turkey or chicken, shredded 1/2 cup long-grain white or wild rice 1-1/2 cups sliced mixed vegetables, such as carrots, celery, and/or onions 2 Tablespoons fresh parsley, chopped Salt and freshly ground pepper to taste
In a large saucepan bring stock and rice to a boil. Reduce heat to a simmer and cook for about 30 minutes until rice is almost done. Stir in vegetables and poultry about 10 minutes before soup is done; cover. Season with parsley, salt and pepper.
Ladle into warmed soup bowls.
This makes a wonderful, easy dish for that leftover turkey or chicken.