- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup uncooked white rice
- 4 cups chicken broth
- 2 cups water
- 2 cups diced cooked turkey
- 1 cup frozen peas
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 5-7 minutes.
- Add the rice, chicken broth, and water to the pot. Bring to a boil, then reduce the heat to a simmer.
- Simmer the soup for 20-25 minutes, or until the rice is tender.
- Add the diced turkey and frozen peas to the pot, and simmer for an additional 5 minutes, or until the peas are tender.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh herbs if desired.