I’m sure you all know by now how much I love soup, so I won’t bore you explaining my reasons, but this is definitely one of my favorites! You may (or may not) have a leftover turkey carcass hanging around in your fridge or freezer, but if you do making soup is the perfect way to use it up. I realize this post may be a little late since I never mentioned to make sure you save the turkey carcass, but now you will know for the future!
Turkey stock is the perfect way to use up all those leftover bones, and the best part is you won’t be wasting any part of the turkey. You could freeze the stock for a later use, or you can make this delicious turkey and rice soup recipe. This is a great make-ahead meal as it’s perfect for lunch or dinner and it just gets better as it sits in the fridge. It also freezes well, which is great so you can have it on hand for when you want a quick meal or if you come down with a cold!
I like this soup loaded with rice, vegetables and turkey, so I add quite a bit. If you like a more even ratio, feel free to cut back on the amount you add – you can’t mess this soup up. I like to use brown rice, one because I love it, and two it’s better for you than white, but you could use white if you prefer.
You can make this same recipe using a leftover chicken carcass incase you didn’t save your turkey after Thanksgiving. You can also use a fresh turkey breast or a whole chicken – this is just a great way to use up the whole turkey and get the most for your money!
Turkey and Rice Soup
For the stock:
1 Turkey Carcass, leftover from Thanksgiving Meal
2 Large Onions, halved
3 Carrots, scrubbed and cut into large pieces
3 Large Stalks Celery, cleaned and cut into large pieces
3 Garlic Cloves, peeled and left whole
1 Lemon, halved
1 Tbsp. Peppercorns
Handful of Fresh Herbs, such as parsley, rosemary, and thyme
For the soup:
2 Cups Shredded Turkey, you can usually get this from the residual meat from the carcass
3 Medium to Large Carrots, medium dice
3 Medium to Larger Stalks Celery, medium dice}
4 Cups Cooked Brown Rice
Salt and Pepper, to taste
In a 12-quart stockpot, combine all the ingredients for the stock. Pour enough cold water into the pot to cover everything. Bring to a gentle simmer over medium heat, reduce the heat to medium-low and allow to simmer for 3-4 hours or until you have a rich stock. Drain the stock into an 8-quart stockpot; discard the aromatics, making sure to shred any residual meat from the turkey before discarding.
Bring the broth to a boil over high heat, add the shredded turkey, carrots and celery; boil until tender, about 8 minutes. Add in the cooked rice and allow to heat through; season well with salt and pepper.
Serve with crackers or fresh bread.