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Ingredients: 2 roasted, leftover, chopped turkey breast 10 water 2 chopped onion 3 stalks, chopped celery 3 chopped carrots 3 cubes (makes 6 cups) bouillon, vegetable 1 thyme 1 sage 1 rosemary 1 marjoram 1 parsley 1/2 rice, long grain white Directions: Chop onions, celery, carrots and place in stock pot with 10 cups of water. Place bouillon cubes in pot. Place herbs in pot. Simmer until vegetables are tender. Add turkey and rice. Continue to simmer until rice is cooked. Serve with rolls or saltine crackers.
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