Turkey Soup – have you tried it?
This turkey soup recipe helps you use up leftovers and save money!
What do you do with your Thanksgiving turkey after you have carved as much meat off as possible? You know there is still some on it. Do you give it to the dogs? Do you toss it? Before you do either – try this turkey soup recipe. Served with bread, rolls, or muffins, it is an after Thanksgiving tradition for our family.
For my turkey soup recipe, I normally put the turkey carcass in the stockpot and cover it with water. Turkey soup recipe is a recipe which takes very little preparation time. I usually simmer turkey soup most of the day – it helps warm the house and smells so good!
You can even make turkey soup from a frozen turkey carcass. When I am not planning on using the carcass immediately, I place it in a gallon freezer bag and freeze it for use in this recipe at a later date.
This turkey soup recipe is very flexible, just add a little bit of this and a little bit of that. Experiment with your favorite spices and ingredients. The basics are the turkey carcass, onions, and rice. I usually throw in what I have on hand and it has turned out great every time. It is a real fool proof recipe!
VARIATION: Make it with your Christmas turkey!
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Yield 1 - 2 gallons
- 1 turkey carcass (with a little meat left on)
- 4 large onions, chopped
- 4 cups of rice
- celery (optional)
- carrots, chopped (optional)
- salt to taste
- pepper to taste
I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Place all ingredients except the rice in stock pot.
- Add enough water to cover plus several cups.
- Bring all ingredients except the rice to a boil in a pot larger enough for the turkey carcass and reduce heat to simmer. I use a 3 gallon pot.
- Simmer 1 - 6 hours.
- Add the rice 30 minutes before serving.
- Cook until rice is done.
- Stir frequently and check water level.
- Add more water as necessary.
I normally will simmer this recipe most if not all day. A slow cooking seems to release more flavor from the carcass and the meat left just falls off.
Photo Credit:© depositphotos.com/brianchase