Leftovers schmeftovers

We don't get a lot of leftovers in this house. This is partly because however much I cook, it seems that the vast majority of it gets scarfed by those growing children who never seem to be sated. It is also because anything that IS leftover doesn't need repurposing, because it generally gets poured straight into a thermos for lunch boxes the following day - a necessity when you have children who are suspicious of sandwiches (seriously?!)

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.