2 cups cooked turkey, chopped 1 Tablespoon unsalted butter 1 Tablespoon olive oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 4 cups gf chicken stock 1 cup cooked rice 1/4 teaspoon red pepper flakes 1 Tablespoon fresh tarragon, chopped Kosher salt and fresh ground pepper to taste
In a large heavy saucepan heat oil and melt butter over medium heat. Add onion, celery and carrots; sauteing until onion is translucent. Add chicken stock and remaining ingredients, except rice and tarragon. Bring to a boil; reduce heat and simmer for 30 minutes.
Five minutes before soup is done add rice and tarragon. Season to taste with salt and pepper.
This is a great soup for leftovers. You can substitute with chicken or other vegetables of your choosing.