The Day After Turkey And Rice Soup Recipes

DAY-AFTER TURKEY SOUP

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

TURKEY RICE SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

TURKEY RICE SOUP

Steps:

• In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
• Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP

Steps:

• Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
• Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
• Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
• When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
• Set aside about 3 quarts of turkey broth.
• In another large pot heat 1 cup butter over medium heat.
• Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
• Add in garlic and cook for 2 minutes.
• Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
• Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
• Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
• Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
• Add in the reserved turkey meat towards then end of cooking just to heat through.
• Season with salt and black pepper.
• Ladle into bowls and sprinkle with Parmesan cheese if desired.

CLASSIC TURKEY AND RICE SOUP

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

TURKEY SOUP WITH RICE

Steps:

• In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP

Steps:

• Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves. Pour in chicken broth, and add additional water, if needed, to cover. Bring to a boil over medium-high heat.
• Reduce heat to medium and simmer, skimming off any foam, for about 1 hour. Remove carcass and any bones.
• Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.
• Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes. Stir in peas, and continue to simmer until rice is tender, about 10 minutes more.
• Adjust seasonings to taste before serving.

DAY-AFTER TURKEY SOUP

Steps:

• Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
• Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
• With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
• Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
• Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt, if desired.

THE DAY AFTER TURKEY AND RICE SOUP

Steps:

• Heat onions and garlic in oil until they are tender.
• Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
• Add peas, rest of sage , spinach cook for a while.
• Add turkey and tomato when rice is cooked.
• Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.