This, other than turkey sandwiches, is the best way to use up your leftovers from Thanksgiving. I love soup, and I was expecting something tasty, but after my first spoonful I was amazed at the rich flavor. Nothing like homemade stock to amp up what would normally be ho-hum soup. I didn't think that this would be blog-worthy, so sorry, no pictures except for the final product. Trust me, it's good.
Now I realize that it's too late for most people to make this soup now...who knows what you did with your turkey carcass after Thanksgiving? But if you were smart enough to save it, or if you plan to make turkey for Christmas, you're all set...
The great thing about soup is it's so easy to customize to your tastes, or whatever you have on hand. Throw in whatever vegetables that you like, use noodles or diced potatoes instead of rice, add some chopped tomatoes at the end...whatever tickles your fancy, or, as my favorite blogger Ree puts it, whatever makes your skirt fly up.
1 onion, quartered
1-2 carrots, roughly chopped
1-2 stalks celery, roughly chopped
fresh parsley and thyme sprigs
1 teaspoon peppercorns
1 teaspoon salt
Hack up the carcass into pieces so it will fit in the pot of your slow cooker. Put bones in slow cooker and add cold water to cover by 1 inch.
Add the remaining stock ingredients, cover, and cook on low 8-10 hours.
Let cool slightly, then remove bones and vegetables from stock. Strain stock through a fine sieve and discard the solids.
Allow stock to cool, then place in refrigerator for several hours or overnight.
Scoop off and discard the solidified fat layer from the top of the stock. Now you are ready to make soup!
1 stalk celery, chopped
1 carrot,, chopped
1 small onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper
1/2 cup uncooked rice (I used brown rice)
leftover cooked turkey, cut into bite-sized pieces
1-2 tablespoons finely chopped parsley
Bring stock to a boil in a large pot, then reduce heat to a simmer. Add celery, carrot, and onion and let simmer 10 minutes, or until vegetables are tender.
Add thyme, oregano, and salt and pepper to taste. Let simmer 10 more minutes.
Add rice; simmer 10 minutes.
Add turkey and continue to simmer until turkey is heated through and the rice is tender. Add parsley and serve.