Turkey Soup
This is a great way to use that leftover turkey!
For ease in preparing this recipe, after de-boning the turkey, put the carcass directly in the pot you plan to make the turkey soup in. We usually leave the amount of turkey on the carcass that we will have in the soup, but you can always add this later.
Ingredients:
- turkey carcass
- turkey (about 2-4 cups for an 8 qt pot), chopped or cut up
- 4 carrots, cut up
- 6-8 stalks celery, cut up
- About 3 Tablespoons chicken bouillion (we prefer the organic kind)
- 3 cups uncooked rice*
*Tsuru Mai Californnia Brown Rice is our favorite (found in the oriental section); wild rice is awesome, but any brown rice will work (white rice is not recommended, but if used, simply shorten the cooking time)
On “turkey soup” day, take the pot with the turkey carcass in it (this recipe is adapted for an 8 qt pot), cover the carcass with water, and bring to a boil, then turn down to simmer for at least an hour, but preferably several hours. If you have leftover turkey on the carcass, you might want to remove it after 30-60 min. or so, and save it to put back in later, it just depends on how well cooked you want the meat. Sometimes I add a carrot or a stalk of celery, but due to the long cooking time, I discard them, as I like my vegetables not super soft.
About an hour before you want to eat, remove the carcass.
Add the rice.
About 15-30 min. before you want to eat, add the cut up veggies, and the bouillion to taste.
This turkey soup recipe is both nutritious and easy to make ~ Enjoy!