I love having leftover turkey after Thanksgiving, but I have never saved the turkey carcass before and made soup with it. Well, this year I decided I would save the carcass and do just that. So today I got my HUGE stockpot out and filled it with the carcass along with carrots, celery, onions and everything I use to make homemade chicken stock. I ended up getting 9 quarts of stock out of that carcass and 6 cups of meat off of the bones.
Once I got the stock taken care of, I went to work on the soup. I wanted to make a turkey rice soup and I had found the perfect inspiration for the recipe from Isabelle at Home. She has a great recipe for Cream of Wild Rice Soup. I changed it up a bit by using both wild rice and brown rice. To keep it light, this soup is thickened with flour and milk rather than with cream. I made a double batch of this recipe since I had so much stock and so much turkey. So now my freezer is full of lots of soup for later!
Adapted from Isabelle at Home
- 1 tbsp olive oil
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 small red onion, chopped
- 1 clove garlic, minced
- 1/2 tsp poultry seasoning
- 1 bay leaf
- 2 quarts turkey stock (you could use chicken stock)
- 3 cups cooked, shredded turkey (if you don’t have any turkey, you could, of course use chicken)
- 1 cup milk
- 1/3 cup flour
- 2 tsp fresh thyme, chopped
- 2 tbsp parsley, chopped
- 1 cup cooked wild rice
- 2 cups cooked brown rice
- salt and pepper
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