Place rice and 1 cup water in a medium saucepan. Heat until boiling. Cover and reduce heat to low. Cook for about 10 minutes or until rice is al dente and water is absorbed.
Heat broth in a large pot. Add the diced carrots, diced celery, garlic, garlic powder, bay leaf, thyme stem, salt and pepper. Heat until the carrots are tender, about 10 minutes.
Add cooked rice and turkey to the heated broth mixture. Remove thyme stem and bay leaf. Allow turkey to heat through and serve.
by The Savvy Kitchen