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Delicious After- The-Holiday Turkey-Rice Soup

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Ingredients

Adjust Servings:
1 turkey carcass
2 large onions, chopped
2 tablespoons fresh minced garlic (or thinly slice the cloves)
1 large carrot, peeled and diced
1 large celery rib, diced
1 cup butter
1 cup all-purpose flour
1 -2 teaspoon crushed red pepper flakes (to taste) (optional)
2 cups half-and-half cream
1 cup uncooked converted white rice
2 -4 teaspoons chicken bouillon powder
1 -2 cup frozen peas or 1 -2 cup corn
1 -2 teaspoon seasoning salt (or to taste) or 1 -2 teaspoon white salt (or to taste)
ground black pepper (to taste)
parmesan cheese (to taste) (optional)

Nutritional information

337.1
Calories
219 g
Calories From Fat
24.4 g
Total Fat
15.2 g
Saturated Fat
66.8 mg
Cholesterol
304.7 mg
Sodium
25.6 g
Carbs
2 g
Dietary Fiber
2.6 g
Sugars
5 g
Protein
152g
Serving Size

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Delicious After- The-Holiday Turkey-Rice Soup

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Cuisine:

This has been our holiday leftover soup since we printed this recipe in Dec. 2012. Perfect as originally printed. Try it. After a few years of making this soup, we have tweaked it. We simply added more carrot, celery, and diced 2 potatoes. Oh, and add both peas and corn. That's it. Enjoy! Thanks Kitten....

  • 2hrs 35mins
  • Serves 10

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 2hrs 35mins   |  Serves: 10

Delicious After-The-Holiday Turkey-Rice Soup, Don’t toss out your turkey carcass make soup! — this can also be made using a carcass from a large roasting chicken — the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)”, This has been our holiday leftover soup since we printed this recipe in Dec 2012 Perfect as originally printed Try it After a few years of making this soup, we have tweaked it We simply added more carrot, celery, and diced 2 potatoes Oh, and add both peas and corn That’s it Enjoy! Thanks Kitten , Made the stock with a whole onion and celery ribs and leaves added Used frozen mixed vegetable (carrot, corn, green beans) and added sliced mushrooms

 

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Steps

1
Done

Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.

2
Done

Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.

3
Done

Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).

4
Done

When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.

5
Done

Set aside about 3 quarts of turkey broth.

6
Done

In another large pot heat 1 cup butter over medium heat.

7
Done

Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.

8
Done

Add in garlic and cook for 2 minutes.

9
Done

Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.

10
Done

Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.

11
Done

Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.

12
Done

Reduce the heat and simmer for about 30-35 minutes or until rice is tender.

13
Done

Add in the reserved turkey meat towards then end of cooking just to heat through.

14
Done

Season with salt and black pepper.

15
Done

Ladle into bowls and sprinkle with Parmesan cheese if desired.

Bobby Ryan

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