Turkey and Rice Soup

Just like Mama makes!

Ingredients

• 2 quarts water
• 1 turkey carcass
• 1 onion, minced
• 1bunch carrot,  minced
• 1 bunch celery, minced
• 2 bay leaves
• 3 cups turkey meat, chopped
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage leaves
• 1 T. dried thyme
• 2 chicken bouillon cubes
• 1 c. dry rice

Directions

Boil turkey carcass and water in a large stock pot for 2 hours

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.The next morning, skim fat off top.


In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.


Add the thyme and sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the rice. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

Note: if rice absorbs too much water, add chicken broth.  Can be frozen in freezer ziploc bags.