Step 1

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Step 2

Add the thyme, bay leaf, broth, rice and water. Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes, or until rice is tender.

Step 3

Stir in cooked turkey and simmer just until heated through. Remove bay leaf.

Step 4

Add fresh parsley; taste and season with salt and pepper, if necessary.

Step 5

Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.