What's for lunch?

Today, I was happy to have an awesome lunch - thanks to the turkey that I roasted for dinner last night!  I made a homemade turkey soup - and the key to having a soup that doesn't have a soggy mush after a day or two in the fridge, is to keep the noodle separate.

I personally made the switch to rice in my soups after I found out that I was allergic to gluten.  So I made a batch of long grain rice, and kept it separate from my soup.  When it's time to serve, I just plop a big spoonful of rice at the bottom of my bowl and then add a few ladles of my homemade turkey soup!

Here's how I made my soup:

Ingredients:
3 stalks of celery, washed and diced
1/2 onion diced
3 carrots, washed, peeled and diced
1 T coconut oil
1 leftover roasted turkey carcass with bones
2 cups water
2 gluten free chicken bouillon cubes
1 squirt flax seed oil
2 cups cooked rice
salt and pepper to taste

Directions:
Warm coconut oil in the bottom of a dutch oven (I like to use my cast iron!).  Add celery, onion, carrot and saute for about 4 minutes until the onions are translucent and the vegetables are softened.

Meanwhile, remove as much turkey meat from carcass as you can by hand and set aside.  In a separate dutch oven or large pot, add turkey bones, bouillon and water.  Bring to a boil, and then lower to a simmer for about 15 to 20 minutes.

When ready to pull it all together, add broth to vegetables by pouring over a sieve to catch all of the bones and discard them.  Then add turkey meat to combine.  Serve with rice in bowl and keep remaining rice separate for future servings!