Turkey (Or Chicken) Soup with Lemon and Rice

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This comforting soup is inspired by a Middle Eastern chicken soup. It’s great with or without leftover turkey — don’t hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.

2 quarts turkey stock or chicken stock

4 celery stalks, with leaves, thinly sliced

2 leeks, white part only, cleaned and sliced

4 garlic cloves, green shoots removed, thinly sliced

Salt

freshly ground pepper to taste

Juice of 1 to 2 lemons, to taste

½ pound zucchini, sliced

2 cups shredded leftover turkey (optional)

½ cup basmati rice, cooked

¼ cup chopped cilantro

Directions at cooking.nytimes.com

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