Turkey Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1.5 cup Carrots
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  3 Celery(120g)
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  6 Garlic(18g)
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  2 cup Turkey, Roasted
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  0.8 cup Brown Rice
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  1.5 tsp 1 1/2 teaspoons kosher salt (plus additional to taste)
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.5 tsp Oregano, Dried
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  32 oz Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  4 cup 4 cups water
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  2 tbsp Lemon Juice, Fresh
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  5 oz Spinach
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  1.5 cup Peas, Sweet, Frozen
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  0.3 cup Parsley, Fresh

Instructions

1. 1Heat 2 tablespoons extra-virgin olive oil in a large soup pot over medium heat. Add the yellow onion, carrots, and celery, stirring frequently for 5 minutes until softened. Cover, reduce heat to medium-low, and cook another 5 minutes until the vegetables are tender and translucent.
2. 2Uncover the pot and stir in the 6 cloves of garlic. Cook over medium heat for 1 minute until fragrant.
3. 3Add the shredded turkey, 3/4 cup brown rice, 1.5 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 4 cups chicken broth, and 4 cups water. Increase heat to high and bring to a boil, about 5–7 minutes, stirring occasionally.
4. 4Once boiling, reduce heat to medium-low, partially cover the pot, and simmer for 35–40 minutes, stirring every 10–15 minutes and scraping the bottom to prevent sticking, until the rice is tender and cooked through.
5. 5Remove the pot from heat and stir in 2 tablespoons fresh lemon juice, the baby spinach, frozen peas, and fresh parsley. Cover and let sit off the heat for 5 minutes until the spinach wilts completely.
6. 6Stir the soup thoroughly to combine everything evenly.
7. 7Divide the soup evenly into meal-prep containers while hot, leaving a little headspace. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.