Add rice and toast for 3 to 4 minutes, or until you notice some grains turning light brown. Remove it onto a plate and set aside.
Add butter to the pot and melt.
Add veggies and saute until the onion is almost translucent.
Add herbs and stir in. Saute for 1 minute. This activates the dry herbs.
Add rice back in and add the stock.
Bring the mixture to a boil, then reduce the heat to medium-low and cook until the rice is done. Stir often. Add turkey and cook for a few more minutes.
Remove from heat. Season with salt and pepper.
Serve.
Notes
Any leftovers should be stores in the fridge, for up to 5 days. The rice will most likely absorb more liquid so you may need to add more stock to the soup during reheating.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.