Fast Fix: Smoked Turkey and Brown Rice Soup
01.06.11 Making a virtue of simplicity
“I think I’ve had enough treats.” It’s a common sentiment, one many of us express around this time of year. But coming, as it did, from the mouth of a sugar-fiending three-year-old, it’s shocking. The statement sheds a good strong light on the whole holiday over-indulgence thing. Enough!
Over the holiday weekend I stocked up (ahem) on soup in the freezer (see Note about freezing soup), using my new favorite recipe for chicken stock. A quart of thawed stock, some leftover smoked turkey from our New Year’s party and a handful of leftover brown rice became smoked turkey and rice soup tonight, cooked in minutes while Leo and I built a house with his new Citiblocks. Even without cooked rice, you can make this soup pretty darn fast, and it’s simple and healthy enough for a family, like ours, that is ready to start 2012 with good, clean food. Happy New Year!
Note: I freeze soup in glass canning jars, since they’re BPA-free. I have read that it’s safest to use jars with straight sides for freezing, and I always leave some head space to allow the food to expand. I also put the lids on loosely, then tighten once the soup is frozen. For lunch I often will microwave a jar of soup at work and eat it right out of the jar (another reason straight sides are preferable, since it’s messier eating from a smaller-mouthed jar).
Zoe Singer is a freelance food writer and cookbook editor and co-author of The Flexitarian Table. Food Editor and blogger for The Faster Times, she tries not to eat for two now that her son is a toddler.