• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Turkey and Rice Soup

December 1, 2011 | Soup

One of the best parts of cooking a turkey is making stock from the carcass after the feast is over. I mean, why would you want to pay $1-2 a can for stock when you basically can make it for free with the scraps? Throw in the carrot, celery and onions leftovers from your Thanksgiving dinner along with the carcass and water and simmer for a few hours, then strain. When you do strain the stock, you’ll find that the carcass actually has quite a bit of meat still clinging to it. This meat will have largely leached its flavor out into the stock, so I don’t recommend eating it solo. But if you let it cool, pull off all the bits of meat, chop it up, and return it to the pot along with a basic mirepoix (carrots, celery, onion), some of the stock, and some leftover cooked rice, you’ll have wonderfully comforting soup in 20 minutes. How easy is that? And doesn’t that sound great for one of these cold winter nights? Stay warm!


2 Responses | TrackBack URL | Comments Feed

  1. That’s what I did, too. This is always a very welcoming soup.
    Stay warm, too. It is 19 F outside my house right now.


  2. My grandmother was always making soup for us, especially chicken soup. Interestingly, I have heard that studies show that chicken soup really is good for a cold! Souper food!
    – Rach


Leave a Reply


About Michele

Restaurant Reviews

  • place at the table
  • native foods denver vegan tofu rice bowl-1
  • mustard's chili dog with a taste of fries
  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • sushi den sashimi lunch
  • root down denver gnocchi
  • capital grille denver

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected