Saturday, November 26, 2011

Turkey and Rice Soup

I hope all of you enjoyed your Thanksgiving this year! We had some friends over and had a feast with all the fixin's. Spent a lazy day eating, playing games, watching movies, eating some more. It is easy to say the day after is definitely recovery day. I will probably have to eat very light the rest of the week to try to lose the extra calories I consumed. So what do you do with your leftovers? I make Taquitos, Potato Balls, and Soup. I can tell you that some soup and salad is in store for me for a bit until I lose the extra pounds I put on cooking and eating the holiday meal. 

This is how I make Turkey and rice soup using pretty much nothing but my leftovers and a few scoops of cooked rice. 

For the stock:
1 cup chopped celery, 
1 cup chopped onion, 
1 cup chopped carrot, 
2 tsp salt, 
1/2 tsp pepper 
the carcass of a turkey 
1 bay leaf 
4 sprigs of parsley
Filtered Water

For the Soup:
2 cups cooked turkey
2 cups cooked rice
1 tsp italian seasoning
parsley for garnish

Reserve 2 cups of cooked chopped Turkey meat from your meal.
After you have taken off most the meat add Turkey Carcass, celery, onion, carrot, salt, pepper, bay leaf an parsley to a pot of water. Fill pot with cold water. Bring to a boil and then simmer for 2 hours
Cool Slightly and strain the broth into a bowl. Dispose of Carcass and cooked vegetables. 
Refrigerate and remove fat from the top of the broth.

Return broth to a large pan and reheat slowly to boiling and then reduce to a simmer. Add 2 cups cooked turkey and 2 cups cooked rice. Garnish with parsley and serve.
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