I know this might seem a little late to post about left over turkey recipes ;-) but my family and I had a somewhat later thanksgiving then normal! My husband graduated from his police academy this past week. I couldn't be more proud of him ;-). Because of his graduation we postponed thanksgiving until the the graduation so that my family could be with us. I successfully roasted my first turkey (hurray!!! I feel so accomplished, more on that latter). of course with a big turkey comes loads of leftovers...sigh! all the possibilities!
I love soup especially chicken soup, it's a warm soup that warms both the body and soul. it's comfort at it's best!
This one does require you to save the carcass (isn't that just a horrid word...yuck) of the turkey. I'm one to believe it is a sore loss if you throw away the carcass it has such great flavor.
This soup is a meal in itself and definitely does not disappoint in the flavor department ;-) it's very filling
The recipe makes quite a big amount but this freezes very well and actually tastes so much better the day after.
Why not make the soup and send some to a friend who is fighting a cold? Hospitality is something I really miss and sadly it seems to be disappearing. Have some friends over, it doesn't need to be fancy just open up your home. Send some baked goods out and share the joy of cooking and baking with others this holiday season ;-)
" Above all, love each other deeply, because love covers over a multitude of sins. Offer hospitality to one another without grumbling. Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms. If anyone speaks, they should do so as one who speaks the very words of God. If anyone serves, they should do so with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power for ever and ever. Amen" 1 Peter 4:7-11
Leftover Turkey and Rice Soup
- 1 leftover turkey carcass
- 3 medium onions, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 cup butter, cubed
- 1 cup all-purpose flour
- 2 cups half-and-half cream
- 1 cup uncooked long grain rice
- 2 tsp salt
- 1 tsp chicken bouillon granules (I ended up putting 2 cubes chicken bouillon in the soup)
- 3/4 teaspoon pepper
- Place turkey carcass in a soup pot or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
- In a soup pot or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.