Homemade Turkey Soup

Ahhh…one of those so satisfying soups: Homemade Turkey Soup

Cooking time: 3 hours, 40 minutes

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Serves: Makes about 14 cups

Turkey Stock

1 leftover turkey carcass

18 cups(4.5 L) cold water

6 celery ribs, halved, with leaves

1 medium onion, cut in half

1 medium carrot, cut in half

2 garlic cloves

Soup

2 bay leaves

12 whole peppercorns

2 cups(500 ml) water

1 cup(250 ml) brown long grain rice

1 cup(250 ml) onion, chopped

1 cup (250 ml) celery, chopped

1 cup(250 ml) fresh or frozen green beans

1 cup(250 ml) diced peeled potato

1 Tbsp (15mls) parsley flakes

2 tsp(10 ml) salt

1/2 tsp(2 ml) pepper

1/2 tsp (2 ml) sage

2 cups(500 ml) chopped cooked turkey

Turkey Stock

Break up the turkey carcass to fit in a large pot. Add the first amount of water and bring to a boil. Boil, uncovered for 5 minutes without stirring and then skim and discard the foam from the side of the pot.

Add the next 6 ingredients and stir, reducing the heat to medium low. Simmer, partially covered for 3 hours. Stir occasionally, until the turkey falls off the bones. Remove from heat, and discard the larger bones. Strain the stock through a sieve into a separate large pot and throw out the solids. Makes about 11 cups(2.75 L)of stock.

Soup

Add the next 12 ingredients to the stock in the pot and bring to a boil. Reduce the heat to medium-low and simmer partially covered, for 40 minutes. Stir occasionally until rice and vegetables are tender.

Note

I make adjustments as I need to. For example, if I have green onions in the fridge that I need to use up, I’ll add them. If I don’t have a white onion, but I have a red one, I’ll use that. If I don’t have rice, I’ll add pasta instead and reduce the final cooking time from 40 minutes to 15 minutes. If I don’t have green beans, I’ll use whatever vegetable I have on hand. This soup freezes well.

Homemade Turkey Soup

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Warmly,

Rachel

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