Instructions: Place water, pearl rice and chicken stock in a soup pot and cook rice until fluffy, about 20 minutes.

Add the onion, carrot, salt, cinnamon, pepper, thyme, Tabasco sauce, curry, apples and turkey. Bring to a slow boil and reduce heat. Simmer for 30 minutes. Thin with water as needed. Garnish with dry chow mien noodles.

Yield 4 to 6 servings.

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