Peri-Peri Turkey & Rice Soup

Ingredients

• 1 1/2 tsp ground paprika
• 1 tsp ground dried oregano
• 1 tsp ground dried ginger
• 1 tsp ground cardamom
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/2 tsp ground peri-peri pepper or cayenne pepper
• 5 slices bacon, chopped
• 1 yellow onion, diced
• 1 carrot, peeled, diced
• 1 yellow pepper, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups unsalted chicken stock
• 1 cup white rice
• 2 cups shredded turkey or chicken
• Fresh chopped parsley, for garnish

Instructions

1. 1

   In a small bowl combine the first eight ingredients. Set aside.In a large Dutch oven preheated to medium heat add the bacon. Cook the bacon until crispy. Using a wooded slotted spoon, transfer the bacon to a plate lined with a paper towel making sure to leave at least 1 tbsp of bacon fat in the pot.In the same pot as the bacon add the onion, carrot, bell pepper, garlic, and 2 tsp of the seasons you mixed above. Cook the veggies until softened about five minutes.Next add the white wine, chicken stock, and rice. Bring the mixture to a boil. Simmer the rice until it’s tender about twenty minutes.Stir in the shredded turkey or chicken and parsley. Ladle the soup in to a bowl and garnish with bacon.