Turkey and Rice Soup

Turkey Soup with Rice

Turkey and Rice Soup
Turkey and Rice Soup

Turkey Soup with Rice

My biggest boy is a turkey and rice fanatic. The boy loves turkey - all parts of it. The crispy skin, a big old drumstick, thin slices of white meat - any of it. He loves turkey and rice the most. When he has a bad day, or when it's time to clean the gutters (bribery is underrated) I do my best to make sure there's a bowl of turkey and rice soup at the end of the day.

Turkey soup is a favorite after Thanksgiving and Christmas of course. It's probably the most popular way to use up leftover turkey. It's easy, it's delicious, and it ensures you maximize every penny from that delectable bird. While most people seem to balk at making stock on a regular basis, for some reason throwing the turkey carcass in a pot and simmering it down is almost as much a tradition as the holiday meal itself. When October rolls around and turkey become plentiful and cheap, I buy as many as my freezer will hold, and dole them out year round. So I almost always have the makings of this turkey soup with rice. Which means my big boy is subject to a lot of bribery.

Turkey Soup with Rice

Turkey and Rice Soup
Turkey and Rice Soup

Turkey and Rice Soup

  • 1 leftover turkey carcass, stripped of meat (meat reserved and cubed)
  • 3 medium onions, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 large cloves garlic
  • 1 cup butter
  • 1 cup all purpose flour
  • 2 cups half-and-half
  • 1 cup uncooked rice
  • kosher salt and black pepper to taste

Turkey Soup with Rice

Turkey and Rice Soup
Turkey and Rice Soup

Turkey and Rice Soup

  1. Place turkey bones in a stock pot or Dutch oven, and add just enough water to cover. If needed, break the carcass apart to fit the kettle - you also don't want it in so large a pot that there's too much water. Otherwise the stock will be weak. 4-6 quarts is ideal although a bit more or less won't really matter.
  2. Bring to a boil and reduce to a simmer. Allow to barely simmer, uncovered, for at least an hour, although 2-3 hours is even better. Skim any froth and fat from the top of the broth occasionally.
  3. Drain broth, discarding carcass. If you wish a clearer broth, strain through a triple layer of cheesecloth. Skim any remaining fat from the top of the broth.
  4. In a Dutch oven, melt the butter and saute onions, carrots, celery and garlic for about 5 minutes, or until fragrant and the onions are becoming translucent. Reduce heat, and whixk in flour until fully blended and no lumps remain. Slowly whick in about four cups of broth, whisking constantly. Bring to a boil and allow to simmer for a couple of minutes until thickened.
  5. Add rice and remaining broth. Salt and pepper to taste, cover and allow soup to simmer for about 30 minutes, or until rice is tender. Stir in half and half and the cubed turkey.

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