My grandma Dottie, bless her heart, was not the best cook in the world (see Grandma’s Pasta Sauce Blog) but she did make a mean turkey and rice soup the day after Thanksgiving.
I still honor that tradition by making it the same day too, however, I have upped it to recreating it throughout the year to enjoy with homemade stock and roasted chicken.
She always made it simply. Celery, carrots, and onion (or as culinary school taught me – mirepoix) as well as broth, rice, and meat. Throw in a little salt and pepper and you’re set.
Today I add a bit of fresh parsley and garlic as well as bay leaves.
Every time I make this recipe, she is in my heart more so than usual.
Be sure to check out my Trifecta Chicken blog for more of the story!