Leftover Turkey and Rice Soup
I think everyone can agree the best part about Thanksgiving is the leftovers, but what to do with the picked-over turkey when all the sides are gone? Why, make soup of course! Don’t throw away that bird! Save the entire carcass and make this amazing Leftover Turkey and Rice Soup. If you have the wings and neck, that would be even better!
The carcass can be used to make the stock for the soup, or any soup or gumbo you will be making. Making stock is super easy. All you need is the leftover bones and a handful of vegetables and herbs. I like to save my vegetable discard and keep it in the refrigerator until I make the stock.
If you prefer not to make the stock, you can use vegetable or chicken stock. This recipe is super easy and fast and uses what you may already have in your kitchen from your Thanksgiving dinner. Serve this with crusty bread and eat while shopping for Black Friday. Seriously, nothing is better than soup and shopping.
THE STOCK
WHAT YOU WILL NEED:
- Leftover Turkey Carcass, including necks, giblets, wings
- Leftover Turkey drippings
- 8-12 quarts water, depending on the size of the turkey
- 1 large onion, cut into quarters
- 4 celery stalks, roughly chopped
- 2 large carrots
- 5 garlic cloves
- 1/2 bunch of parsley
- 3 bay leaves
- 8-10 peppercorns
Add all ingredients into a large stock pot. Bring to a boil over high heat, then turn down to medium-low heat. There should be a low simmer. Cook for 2-4 hours, skimming any scum that comes to the surface.
Strain through a mesh-lined colander and discard all the bones and vegetables.
The Recipe
WHAT YOU WILL NEED:
- 1 cup smoked sausage, chopped
- 1 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 1/2 teaspoon Kosher salt
- 1 teaspoon fresh ginger, peeled
- 1/4 teaspoon crushed red pepper
- 10 cups turkey or chicken broth
- 1 cup long-grain rice
- 2 cups shredded cooked turkey
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Step 1:
In a large stockpot, cook sausage over medium heat, stirring occasionally until light browned, about 3-5 minutes.
Step 2:
Add in celery, carrot, garlic, thyme, bay leaf, salt, ginger, and red pepper. Cook, stirring occasionally, until fragrant, about 5 minutes.
Step 3:
Stir in broth and bring to a boil. Stir in rice, and cook, stirring occasionally for 5 minutes. Reduce heat to medium-low, cover, and simmer, stirring occasionally until the rice is tender. This will take about 10-15 minutes.
Step 4:
Add turkey, lemon zest, and lemon juice. Cook for 10 minutes until the turkey is heated through. Discard the thyme sprig and bay leaf. Garnish with thyme leaves if desired.
Leftover Turkey and Rice Soup
[stars_rating_avg]Ingredients
1 cup smoked sausage, chopped
1 cup celery, chopped
1/2 cup carrots, chopped
2 cloves garlic, minced
3 sprigs fresh thyme
1 bay leaf
2 1/2 teaspoon Kosher salt
1 teaspoon fresh ginger, peeled
1/4 teaspoon crushed red pepper
10 cups turkey or chicken broth
1 cup long-grain rice
2 cups shredded cooked turkey
1 teaspoon lemon zest
2 tablespoon fresh lemon juice
Instructions
In a large stockpot, cook sausage over medium heat, stirring occasionally until light browned, about 3-5 minutes.
Add in celery, carrots, garlic, thyme, bay leaf, salt, ginger, and red pepper. Cook, stirring occasionally until fragrant, about 5 minutes.
Stir in broth and bring to a boil. Stir in rice, and cook, stirring occasionally for 5 minutes. Reduce heat to medium-low, cover, and simmer, stirring once until the rice is tender. This will take about 10-15 minutes.
Add turkey, lemon zest, and lemon juice. Cook for 10 minutes until the turkey is heated through. Discard the thyme sprig and bay leaf. Garnish with thyme leaves if desired.
Nutrition Facts
Calories
306.18
Fat
12.95 g
Sat. Fat
4.04 g
Carbs
29.58 g
Fiber
1.16 g
Net carbs
28.44 g
Sugar
2.63 g
Protein
16.76 g
Sodium
2801.21 mg
Cholesterol
58.32 mg
