I was inspired to find this recipe after becoming a huge fan of the “Thanksgiving Everyday” soup at Kings. It’s simple to make, yields enough to freeze and save for leftovers, and best of all makes you feel good because your not wasting the remains of your leftover Turkey from Thanksgiving (or whenever)
Ingredients:
* 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 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 3/4 teaspoon pepper
Directions:
- Place turkey carcass in a soup kettle 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.
(At this point you can put your broth in the fridge or freezer to save and make in the future) - In a soup kettle 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.
Bonus Tip: Add some leftover stuffing to your bowl of piping hot Turkey Soup for extra goodness!