TURKEY AND RICE SOUP

Ingredients:

• 7 cups turkey stock, or chicken stock,
• 4 Cloves garlic, peeled,
• 1 teaspoon rosemary, and use any spare rosemary as garnish if desired.
• 1/2 medium lemon, juice and zest,
• 1 tablespoon chicken bouillon granules,
• 1/4 teaspoon white peper,
• 1 medium onion, chopped,
• 2 medium carrots, peeled, halved, and thinly sliced,
• 2 medium celery stalks, thinly sliced,
• 2 cups cooked turkey breasts, shredded,
• 1 cup cooked rice,
• 2 tablespoons Italian parsley, minced, and use any spare parsley as garnish if desired.

Directions:

1. Place the turkey stock, garlic, rosemary, bouillon, white peper, and onion into a 4-quart pot.  Add the carrots, rice, and the celery; and bring to a boil over high heat. Reduce heat, and simmer for 20 to 30 minutes; until the vegetables are tender.
2. Meanwhile, as the vegetables are cooked, juice the lemon, and place in a small bowl,
3. Add the turkey meat, and simmer for 5 minutes.
4. Stir in the lemon juice.
5. Season with white pepper to taste.
6. Garnish with lemon zest; and spare rosemary and parsley (optional).
7. Laddle soup into bowls, and serve.