Roast Turkey Vegetable Soup with Rice

A delicious way to use the leftover turkey from Thanksgiving. Great to freeze and serve with Christmas dinner!
Photo by Terry S.
Adapted from williams-sonoma.com

PREP TIME

60

minutes

TOTAL TIME

540

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

540

minutes

SERVINGS

--

servings

Adapted from williams-sonoma.com

Ingredients

  • Turkey Stock:

  • Carcass from roast turkey

  • 3 to 3 1/2

    quarts water, or as needed

  • 1

    lg yellow onion, chopped

  • 2

    carrots, peeled and chopped

  • 1

    celery stalk, chopped

  • 4

    fresh flat-leaf parsley sprigs

  • 3

    fresh thyme sprigs

  • 1

    bay leaf

  • Soup:

  • 5

    Tbsp olive oil

  • 1 1/2

    cups chopped yellow onion

  • 2/3

    cup peeled and diced carrot

  • 1/2

    cup diced celery

  • 2/3

    cup long-grain white rice (cooked)

  • 2

    cups sliced white button mushrooms

  • 2

    cups broccoli florets (optional)

  • 2

    cups diced cooked turkey

  • 2

    tsp chopped fresh thyme

  • Salt and freshly ground pepper, to taste

  • 1/4

    cup chopped fresh flat-leaf parsley (optional)

  • 1/4

    cup grated Parmigiano-Reggiano cheese (optional)

Directions

To make the stock, with your hands, break the carcass into big pieces and place them in a large stockpot with water to cover. Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer for about 1 hour, skimming as needed. Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more. Line a chinois or other fine-mesh sieve with damp cheesecloth, pour the stock through the sieve into a large saucepan and return to high heat. Bring to a boil, adjust the heat to maintain a gentle boil and cook, uncovered, skimming if needed, until reduced to about 8 cups, about 1 hour. Remove from the heat and refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top. In a large saucepan over medium heat, warm 2 Tbsp of the olive oil. Add the onion, carrot and celery and saute, stirring often, until the onion is tender and translucent, about 10 minutes. Add the stock. Meanwhile, in a saute pan over medium-high heat, warm the remaining 3 Tbsp oil. Add the mushrooms and saute, stirring often, until tender, 8 to 10 minutes. Set aside. Optional: Bring a saucepan three-fourths full of lightly salted water to a boil over high heat, add the broccoli florets and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to stop the cooking, drain again and set aside. Add the turkey, mushrooms, broccoli (optional) and thyme to the saucepan with the stock and continue to cook until all the ingredients are heated through, about 10 minutes. Season with salt and pepper. Add cooked rice before serving and sprinkle with parsley or cheese.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: