Description
A great way to stretch the life of your Thanksgiving turkey! The carcass of a turkey is boiled in broth and joined by veggies, rice and beans to create a delicious soup.
Ingredients
- 1 turkey carcass, cooked
- 4 (14 ounce) cans low-sodium chicken broth
- 1 onion, quartered
- 1 stalk celery, cut into 2 inch pieces
- 4 cloves garlic, crushed
- 2 cups chopped cooked turkey breast
- 1 (16 ounce) package frozen mixed vegetables
- 1 cup uncooked white rice
- 1 (15 ounce) can kidney beans, rinsed and drained
- salt and pepper to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon paprika
Instructions
- Place turkey carcass in a large stockpot with a lid. Pour chicken broth over turkey to mostly cover. Drop in onion
- celery
- and garlic. Bring to a boil over medium heat
- cover
- and simmer 2 hours
- turning carcass occasionally.
- Remove carcass from stock and set aside to cool. Remove onion
- celery
- and garlic from stock and drop them into a blender along with about 1/2 cup of stock
- filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the vegetable mixture moving before leaving it on to purée. Pour puréed onion
- celery
- and garlic back into stock.
- Remove as much cooked turkey meat from carcass as possible and add meat to stock. Stir in chopped turkey breast
- frozen mixed vegetables
- rice
- kidney beans
- salt
- pepper
- oregano
- basil
- and paprika. Bring soup to a boil
- cover
- and simmer until rice is tender
- 20 to 30 minutes.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Servings: 12