Post-Thanksgiving Turkey and Rice Soup
Courtesy of Kara Kimbrough
4 tablespoons butter
2 carrots, chopped
1 large onion, chopped
2 celery stalks, sliced
Salt and pepper
3 garlic cloves, minced
4 tablespoons flour
4-5 cups turkey or chicken stock (see note below)
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary
1/2 teaspoon Worcestershire sauce
1 cup uncooked wild rice
3 cups shredded cooked turkey
1/2 cup half and half or heavy cream (heavy cream is best and doesn't break up, but half and half will work if you're trying to watch fat content)
Green onions, chopped (optional)
Melt butter in a large Dutch oven or stock pot. Add carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes. Add garlic and cook another 5 minutes. Add flour and cook about 3-5 minutes. Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice. Bring to a simmer and then cover and simmer for 30 minutes. Add the turkey and half and half or heavy cream. Taste and add salt and pepper as needed. Add more stock if soup is too thick for your liking. Top with green onions, if desired.
3 stalks celery
2 onions, coarsely chopped
4 quarts water
A few bay leaves
Place the carcass in a large stockpot. Add celery, onions, water, salt, a few peppercorns, and bay leaves. Bring to a boil, reduce the heat to medium, and simmer uncovered for 2 hours, stirring occasionally and skimming any foam that forms on the surface.
Remove from the heat and let cool. Skim any fat that has risen to the surface. Strain through a large fine-mesh strainer. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery to use in the soup.