Turkey soup made from leftover roast turkey, rice and vegetables is a comforting homemade meal for chilly weather.
Turkey soup, made from leftover roast turkey, is delicious, healthy and nutritious. Most of the work in this easy recipe is done before you put the leftover turkey away. Do a thorough job of removing the meat from the carcass, and store it in a Ziploc bag or food storage container. The recipe calls for two cups of turkey, but add as much as you like. After cleaning and storing the meat, it's easiest to make the broth the same night. Add the veggies, carcass, herbs and water to the pot, simmer two hours, strain and let cool enough to store in the refrigerator. If you have any turkey gravy, a couple of spoonfuls is a wonderful addition to the broth. The next day, any fat accumulated in the stock (which should be minimal) will rise to the top and can be easily scooped off. Then simply continue with the recipe. Alternatively, the soup can be made straight through. There's not enough fat in it to worry about. This recipe works just as well with a leftover roast chicken. Feel free to add to, or change, any of the vegetables listed. Making soup is a great way to use up bits of vegetables, so take advantage of what you have on hand. This soup is filling enough to stand on its own for dinner, but hot whole-grain rolls would be a welcome addition. Enjoy.
Homemade Turkey Soup Recipe
Serves 6
Ingredients:
- turkey carcass
- 1/2 onion, peeled
- 1/2 lemon (washed)
- 2 cloves garlic, peeled
- fresh herbs: thyme, rosemary, sage
- 2 teaspoons cumin
- 2 teaspoons poultry seasoning
- 1/2 cup vermouth (or white wine)
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 leek, chopped
- 1 red pepper, chopped
- Splash vermouth (or white wine)
- salt and pepper
- turkey meat, about 2 cups, bite-sized pieces
- 2 tablespoons fresh parsley, chopped
- 14 oz. chicken broth
- 1 cup uncooked rice
Directions:
- Put turkey carcass and any leftover turkey bones in large stock pot and cover with water. Add half peeled onion, and half a lemon, first squeezing in the lemon juice. Add garlic, herbs, cumin, poultry seasoning and vermouth. Bring to boil, reduce heat and allow to simmer slowly, uncovered, two hours. Strain broth into bowl and reserve.
- Sauté carrots, celery, onion, leek and red pepper in olive oil until translucent, about five minutes. Add splash of vermouth (or wine) Season with salt and pepper. Add reserved broth and purchased chicken broth. Add turkey meat, parsley. Taste and adjust seasonings. Add rice. Simmer 30 minutes.
Nutritional Analysis:
Per Serving
- Calories 298
- Calories from Fat 70
- Total Fat 7.8g
- Saturated Fat 1.6g
- Cholesterol 35mg
- Sodium 271mg
- Total Carbohydrates 34.8g
- Dietary Fiber 2.3g
- Sugars 4.1g
- Protein 18.4g
