KENTUCKY (11/28/12) -Got a leftover turkey carcass from Thanksgiving?
Love turkey soup?
Then I have a savory turkey soup recipe to warm your soul.
What I love most about this recipe?
It’s a snap to prepare.
You’ve already brined and baked your turkey, and you don’t need fancy ingredients. In fact, you probably have most of the ingredients for this recipe in your ‘fridge and pantry.
I used a slow cooker for this soup, but if you don’t have one, then a large stock pot will work just fine.
Ingredients - Serves 8-10
•1 carcass from a twelve-fifteen pound bird
•5 carrots, scrubbed and divided, 2 chopped coarsely, and 3 peeled and chopped bite size
•5 celery hearts with leafy stalks
•½ medium onion, diced
•1 rosemary sprig
•2 small bunches sage leaves, or four large
•1 tablespoon whole black peppercorns
•6 cups of water
•4 cups of low-sodium chicken stock or bouillon
•Kosher salt, to taste
•2 cups or two large handfuls of fresh trimmed green beans
•2 cups Jasmine rice prepared according to package directions, or butter noodles if you prefer
•Place the turkey carcass in the slow cooker (after you’ve pulled all the meat you want for sammies).
•Add 2 carrots (these don’t have to be peeled, just washed-they’ll be discarded), the celery stalks, onion, rosemary sprig, sage, peppercorn and stock with water.
•Place the lid on the slow cooker, set on low and time for five hours.
•If using a stockpot, bring to a boil on high heat, then reduce to low heat for a full simmer. Keep an eye on the liquid level. Add more stock if too much is lost in the cooking process.
•At five hours, or when the turkey is falling from the bone, position a medium bowl next to the slow cooker. Using tongs and a fork, begin removing the herbs, carrots and turkey bones, carcass and skin from the slow cooker. This will take about fifteen minutes depending on the size of your turkey and how quick you work.
•If you’re cooking in a pot, remove the pot from the heat while you do this step.
•Taste the broth and season with kosher salt if needed.
•Add the three peeled and chopped carrots and the green beans. Cover and reset the slow cooker for one hour. Check at forty minutes for doneness.
•If cooking in a pot, this will take about twenty to twenty-five minutes.
•When the carrots and beans are cooked, remove from heat and prepare the rice (or noodles) according to the package directions. This will give the soup a chance to cool a bit.
•Ladle the turkey soup into bowls. Add rice (or noodles) and serve immediately.
•Cover and refrigerate unused portions for up to one week, or freeze for three months.
Maureen C. Berry
Freelance Writer and Blogger
Visit Maureen’s nationally renowned culinary website at www.cuisinebymaureen.com.
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