After Thanksgiving, it is a tradition in my family to take the carcass of the turkey and boil all the leftovers down to make a soup. The flavors of this soup were very good and the broth was excellent because it simmers for a few hours. I had some leftover brown rice so I threw that in with the wild rice. You can always make it with thick egg noodles instead. It’s sad to throw out the picked over chicken or turkey and not use it for anything–with this recipe there is no waste. This recipe also works very well with the leftovers of a whole roasted chicken.
Turkey and Wild Rice Soup
(Makes 6 Servings)
Printable Version
Ingredients:
- 1 cooked whole turkey or chicken, most of meat removed so it’s a lot of bone and skin
- 3 or 4 carrots, sliced
- 1 cup vegetable or chicken broth
- 5-6 cups water
- 2 celery stalks in large pieces and handful celery leaves
- 1 yellow onion, chopped in large pieces
- 2 cups wild rice
- 1 cup brown rice
- 2 Bay leaves
- Handful of spinach
- 3-4 cups of corn
- salt and pepper to taste
Directions:
- In a large pot, combine the celery stalk and leaves, bay leaf, onion, and the carcass. Fill with water and vegetable broth until bones have been covered. Cover and simmer for 3 hours.
- With a strainer, remove the onion, celery, and bones. Pick the meat off the bones and set aside in the refrigerator.
- Add the veggies, spinach, and rice into the pot. Let simmer until the veggies are tender and the rice is cooked. Towards the end of cooking add in the leftover meat.