Survivor: The Thanksgiving Edition!
Let me back up.
Every year, my boyfriend and I spend the holiday in Galena, Iowa with his family, and every year we leave with some great memories. This year it was a slightly different story.
We arrived on the big day, only to find that one of Roxann’s sons had spent the previous night being just miserably sick. We all thought that maybe he’d eaten something that disagreed with his stomach. Then, that night, Rox’s other son got sick. The wishful thinking continued: Maybe he’d…eaten too much pumpkin pie? We could only hope.
Nope. The true reality-show elimination rounds had begun. My boyfriend got sick. Then his father, then Roxann and her husband. All sick. There were only two of us left: my boyfriend’s stepmother, and me.
Between tending to everyone else, she and I sat at the kitchen table with two bowls of her delicious Get Well Turkey Soup–you know, the soup you make with whatever you have left in your refrigerator?
We were the only ones eating. Which is a shame, because that’s the best kind of soup.
Here’s a basic, and I promise, easy, recipe. Happy Cooking, and have a happy–and healthy–holiday season!
Chef Alekka
Thanksgiving 24 hour Flu Bug Soup
3 cups shredded turkey meat (She used a combination of dark and white meat.)
2 cups uncooked rice (She had some wild rice left over that worked very well.)
2 carrots peeled and cut into 1/4-inch rounds
1 large onion, peeled and diced
4 cups chicken or turkey broth
2 celery stalks, chopped
Salt and Pepper to taste
In a large Dutch Oven, saute the rice, carrots, onion and celery until translucent (about 5 minutes). Add the shredded turkey and broth and bring to a boil. Reduce to a simmer and let simmer until rice is cooked (about 10 minutes). Season with salt and pepper and serve with leftover rolls or bread.
