Chunky Chicken-and-Rice Soup with Turnips

Ingredients

• 0.5 cup rice long-grain uncooked
• 3 pound meat from a rotisserie chicken 
• 0.5 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 2 cups leek chopped ( 2 large)
• 2 cups milk 2% reduced-fat
• 3 ounces cheddar cheese shredded extra-sharp reduced-fat
• 0.5 teaspoon oregano dried
• 1 teaspoon salt 
• 1 pound turnips peeled coarsely chopped
• 1 teaspoon vegetable oil 
• 8 cups water 

Equipment

• bowl
• frying pan
• sieve
• potato masher
• dutch oven

Directions

1. Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour.
2. Remove from heat.
3. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes.
4. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.
5. Heat the oil in the pan over medium-high heat.
6. Add the leek, basil, thyme, and oregano; saut 5 minutes or until leek is browned.
7. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher.
8. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated.
9. Remove from heat, and add cheese, stirring until melted.