There’s nothing more comforting than soup, and using brown rice with your turkey instead of noodles amps up the fiber, protein, and satisfaction. Add some fresh herbs and spices to make the dish your own.
1 head of garlic
1 1/2 quarts chicken stock
1/2 cup brown rice
1/2 tablespoon rosemary or thyme, finely chopped, optional
Pinch cayenne, optional
1 egg yolk
Juice of half a lemon
1 cup leftover roast turkey, roughly torn or chopped
1. In a small saucepan, bring 1 1/2 cups of water to a boil. With the back of your knife, crush garlic head so cloves separate from the base. Add to boiling water and blanch for 2 minutes. Reserving water, use a slotted spoon to remove garlic and rest on a cutting board. When cool enough to touch, remove skin.
2. In a medium casserole or soup pot, bring stock and garlic cooking water to a boil. Add rice, garlic cloves, herbs, and cayenne. Simmer over medium heat with the lid on for 40 to 45 minutes, or until rice is cooked. Take soup off the heat.
3. In a shallow bowl, beat egg yolk. Slowly whisk in a ladle of broth to temper it, adding a very small amount of broth at a time to avoid cooking egg. Once fully incorporated, add to soup with lemon juice. (Yolk should give soup a subtle, silky quality, while lemon adds brightness to the rich, sweet aroma of boiled garlic.) Stir in turkey and serve.