Ingredients
6 slices bacon, chopped
1 onion, chopped
1 large carrot, peeled and chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1/2 c. dry white wine
4 c. low-sodium chicken broth
1 c. jasmine rice
2 c. leftover shredded turkey
1/4 c. Freshly Chopped Parsley
Preparation
Step 1In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.Step 2Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.Step 3Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 20 minutes. Step 4Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.
This soup will keep in the fridge for up to 5 days or in the freezer for 6 months. That way you can celebrate a bit of Thanksgiving in April! Have even more leftover turkey? This recipe easily doubles. Looking for more next-day inspiration? Check out our best Thanksgiving leftover ideas. And if you try this recipe, don’t forget to rate this recipe below!
