Step 1

Heat the oil in a large dutch oven (or heavy pot) over medium heat. Add carrots, celery, and onion, and cook until tender, about 7-10 minutes.

Step 2

Stir in the garlic and thyme and cook for one minute or until fragrant.

Step 3

Add in the turkey, and pour in the broth. Toss in a bay leaf and bring the pot to a boil. Reduce the heat and simmer the soup covered until the veggies are tender about 30 minutes.

Step 4

Add in the rice and parmesan rind (if using) and continue to simmer, low, for 20 minutes or until the rice is tender.

Step 5

Remove the bay leaf and the parmesan rind, and season the soup to taste.

Step 6

Ladle into bowls and serve with parsley, lemon wedges, and saltine crackers.