Turkey Rice Soup

Ingredients

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey

• 2 litres cold water

• 1 medium to large yellow onion, quartered or cut into thick wedges

• 1 to 2 carrots, cubed

• 1 celery rib, cubed

• Several sprigs of fresh parsley

• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme

• 1 bay leaf

• 5 to 10 peppercorns

• Salt

• Pepper

For the turkey rice soup:

• 1 to 1 1/2 cups each, chopped carrots, onion, and celery

• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)

• A couple cloves garlic, minced

• Seasonings: salt, pepper, poultry seasoning, sage, thyme, marjoram and/or a bouillon cube

• 2 cups or more of leftover chopped or shredded cooked turkey meat

• Salt and pepper to taste

• 2 cups rice

Instructions

Prepare the turkey broth much as you would:

1. Place the turkey carcass in a large, deep pot with 2 litres of water. Add celery, carrots, onion, parsley, thyme, bay leaves and peppercorn. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin.

For the turkey rice soup:

1. In a large skillet, Sauté carrots, onions, celery in a skillet: Add garlic, parsley and a couple cloves of minced garlic and cook for a minute more, until the garlic is fragrant. Then add the vegetables to the pot of turkey broth.

2. Add some parsley and seasonings - salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.

3. Stir in rice and bring the pot to boil over medium-high heat. Lower heat to medium and add turkey meat and continue to simmer until the rice is tender.

4. Adjust additional seasonings in last 10 mins to taste.

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