However, I was left with a big tub full of roasted turkey after Thanksgiving which gave me the chance to experience the leftover repurposing phenomenon for myself. And I'm kind of glad I gave this recipe a try, as it was truly delicious, so delicious in fact that I plan on doing it again using a rotisserie chicken, rather than waiting for leftovers to arise (which might be a long time in this house). I doubled the recipe below and it easily served all of us with enough remaining to fill those three thermos flasks today.
Turkey/chicken and Rice Soup with Lemon and Ginger
adapted from Cooking Light magazine
Serves 4
1 TBSP canola oil
1 onion, finely chopped
2 TBSP finely grated fresh ginger root
1 TBSP white miso paste (you can find this in Asian markets)
8 oz sliced brown mushrooms
4 cups low sodium chicken broth
1 1/2 cups shredded rotisserie chicken, or leftover roasted turkey
3 cups chopped bok choy
1 can baby corn, drained and chopped
1 (8.5oz) package of precooked brown rice
2 TBSP soy sauce
1/4 tsp salt
1/2 tsp ground black pepper
1 TBSP grated lemon rind
2 TBSP fresh lemon juice
1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until softening. Add ginger and miso paste and sauté for a further 3 minutes. Add mushrooms and continue to cook for 3 minutes until mushrooms start to release their liquid.
2. Add stock, chicken/turkey and bok choy and bring to a boil. Reduce heat and simmer for 8 minutes.
3. While soup simmers, prepare rice in microwave according to directions. Stir rice, baby corn, soy sauce, salt and pepper into soup, and cook for another 4 minutes until bok choy is tender.
4. Remove from heat and stir in lemon rind and juice before serving.
