3 cups of leftover turkey chopped into bite size pieces

1 very large onion, chopped into small pieces

4 stalks of celery chopped into small pieces

1 large carrot chopped into small pieces

1/2 cup leftover turkey gravy

4 cups of water

1 tablespoon of Jamaican Ginger

1 teaspoon of tumeric

1/2 to 1 cup of Jasmine rice

Pinch of fresh rosemary



Put all ingredients (minus the rice) into large pan and bring to boil, I use gas stove and cook on high for approximately 15 minutes.

After 15 minutes I add one cup of Jasmine rice to the boiling rice, put lid back on and let cook another 20 minutes on medium.

Since I have to have low sodium diet, I do not add any salt.   The leftover turkey was already salted when cooked and the leftover gravy already salted when first made.  The Jamaican ginger and Turmeric gives it plenty of  flavor and when eating one can add extra salt and/or pepper if wanted.

We have toasted Italian bread with fresh butter in place of crackers, that is an individual choice.

The leftover soup is vac sealed and frozen for quick dinner in the future.   Uses up most of leftovers and nothing is wasted.