Turkey and Rice Soup

The main reason that I love this soup (aside from it being delicious) is because it makes a huge batch leaving you with lots of leftovers. Cooking once and having multiple meals is a busy mom's saving grace. I like to put left overs in multiple mason jars and store in the freezer (make sure to leave room for expansion so the containers don’t crack!). I take them out for school lunches, or when we need a nutritious meal and are short on time to prepare it!  Bonus is it is a great way to use up some left over turkey from your holiday meals!

Ingredients:
1 tsp sage powder
1 tsp oregano powder
1/2 tsp sea salt
1/4 tsp garlic powder
1 cup diced onion
1 cup diced celery
2 tbsp extra virgin olive oil
3 cups mixed vegetables of choice (fresh or frozen)
1 cup rice
3 cups chopped turkey 
14 cups bone broth
2 tbsp lemon juice
2 bay leafs

Instructions:
1. In a large stock pot pour in the extra virgin olive oil, celery and onions and sauté on medium heat for 5 minutes.
2. Stir in the sage, oregano, sea salt, and garlic powder to the celery and onions and continue to cook for 5 more minutes stirring frequently. 
3. Add in the mixed vegetables, turkey, bone broth, rice and lemon juice, stir to combine. Add in the bay leafs and bring mixture to a boil. Once boiling, reduce heat and allow mixture to simmer for 25- 30 minutes.
4.Remove the bay leaves, serve and enjoy!