Turkey Soup

I made out menus for the week, trying to use up some more of the turkey that we have left over from Thanksgiving. I make a pretty good chicken noodle soup, so I thought, why not make it turkey noodle this time. Here's my Turkey Rice soup recipe. (I didn't want to do noodles)


1 TBSP olive oil
1 onion, chopped
2 stalks celery, chopped
1 carrot, cubed about 1/2 inch, or about 15 baby carrots
5-6 small to medium potatoes, peeled and cut into 1-inch cubes
Approximately 46 oz chicken broth, (I used one can(14.5 oz) of some brand, and one box(32 oz) of Pacific Natural Foods chicken broth)
1 1/2 cups cut up turkey (I used the dark meat)
1/2 cup instant brown rice
1/2 cup half and half or cream
1 can (14? oz) creamed style corn
salt and pepper to taste

Saute the onions and celery for several minutes until the onions are almost opaque, then as you have them chopped add the carrots and potatoes. Saute them for a few more minutes. Add the chicken broth and bring to a boil. Add the rice, lower the temp to low-medium and let it simmer/light boil for about 15 minutes or until the potatoes and rice are done. Add the turkey, the creamed corn, the half and half, and salt and pepper. Let it warm for about 5 minutes, then enjoy.