After you’re finished with your Thanksgiving celebration, don’t throw away that turkey carcass! In fact, don’t bother picking the bones completely clean. With a little work (and a few hours, in which your home will warm up and smell divine) you can get a few more meals out of that bird with my Turkey and Rice Soup! Free of the Big 8!
Turkey and Rice Soup
Turkey Broth Ingredients:
- 1 leftover turkey carcass
- 1 medium onion, quartered
- 1 large carrot, sliced
- 2 cloves garlic
- 1 tsp. oregano
- 1 large bay leaf
- salt and pepper to taste
- Place the turkey carcass (breaking to fit, if necessary), onion, carrot, and garlic in a large soup pot and cover with cold water. Bring to a boil.
- Add oregano, bay leaf, and salt and pepper to taste.
- Reduce heat to simmer and cook, covered, about 2 hours.
- Strain the broth. Refrigerate for a short time and skim off the fat.
- Meanwhile, remove the meat from the bones and save for the soup. Discard bones, skin, and cooked vegetables.
- Freshly made turkey broth
- 1/2 to 1 cup brown rice
- 1-2 bags frozen mixed vegetables
- 3 Tbsp. parsley
- Return skimmed broth to the soup pot with the turkey meat and bring to a boil. Add additional water, if necessary, and additional salt and pepper if the diluted broth is too bland. (This is an inexact science, just get the broth to the level you want.)
- Add rice and simmer, covered, for 25 minutes.
- Add frozen veggies and parsley. Return to boiling. Simmer another 10 minutes.
(I forgot the parsley this time.)
***ETA: If you’re coming over from the Corn-Free Everyday link party, you may notice that there is corn floating in this soup. I’m including it in the linky because that is the only corn-derived ingredient. Simply add the safe vegetables of your choosing, and you, too, can enjoy this scrumptious soup!
|Can’t smile. Eating soup!|
Linking up at Allergy Free Wednesdays, Gluten Free Fridays, and Corn-free Everyday