Turkey Soup

Bahan-bahan (6 porsi)

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion (cut into 1/4-inch dice)
• 4 medium carrots (cut into 1/2-inch coins (about 1 1/2 cups))
• 3 stalks celery (cut into 1/2-inch slices (about 1 1/2 cups))
• 6 cloves garlic (minced (about 2 tablespoons))
• 2 to 3 cups leftover cooked shredded turkey (or shredded chicken; see notes if you'd like to use your turkey carcass)
• 3/4 cup long grain brown rice* (rinsed and drained)
• 1 1/2 teaspoons kosher salt (plus additional to taste)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 32 ounces (4 cups) low sodium chicken broth, or vegetable or turkey broth
• 4 cups water
• 2 tablespoons freshly squeezed lemon juice
• 5 ounces baby spinach
• 1 1/2 cups frozen peas (no need to thaw)
• 1/3 cup chopped fresh parsley