This soup is a creative, tasty, and adaptable use of leftover chicken or turkey, regardless of how it was originally prepared.
1/8 to 1/4 cup leftover meat juice
2 cups chicken broth
2 ounces turkey or chicken
V2 cup cooked short-grain brown rice
1 diced scallion
1/3 cup diced mushrooms
1 egg, beaten garlic powder, to taste salt, to taste pepper, to taste
Pour meat juice and chicken broth in a saucepan and begin heating. Cut up the chicken or turkey into pieces about % inch in size. Put into the broth along with the rice, scallions, and mushrooms. Stir occasionally and bring to a light boil. Add the egg, which will thicken the soup like an eggdrop soup, and stir occasionally. Cook until the egg starts to turn white. Serve, adding the garlic powder, salt, and pepper at the table.
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