Homemade Turkey Vegetable Soup

Homemade Turkey Vegetable Soup 
3 quarts Swanson’s Chicken Broth unsalted or skip salt below and salt to taste
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked brown rice
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
Your choice: 3 cups raw or cooked vegetables, such as spinach, whole kernel corn, green peas, diced potatoes, sliced zucchini, sliced mushrooms.  I will use bits of left over veggies from last night’s supper or small amounts of left over veggies I’ve frozen just for the occasion!
2 tablespoons chopped fresh parsley, if desired
 Bring broth to a boil.
  1.  Add turkey meat  to broth; stir in rice. If adding frozen veggies, do it NOW. Heat to boiling again then reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.  
  2. Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and rice are tender. Stir in parsley.

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