Description
This delicious soup is made from all your Thanksgiving Leftovers.
Ingredients
2 Turkey Carcasses, picked clean, along with any leftover turkey bones, including Turkey Confit legs, saving and separating all the any desirable meat for the soup
2 whole carrots + 1½ cups carrots, sliced
3 celery stalks + 1 cup celery, sliced
½ onion whole + 1 onion, chopped
½ cup cilantro, chopped, optional (or substitute parsley if you prefer)
1 tablespoon + ½ teaspoon kosher salt
1 chicken breast, bone-in and skin-on
½ cup white rice
½ teaspoon real maple syrup
1 can 14.5 oz crushed tomatoes, blended
Chopped parsley, optional, to garnish
Instructions
In a very large stock pot, over high heat, combine the turkey bone leftovers, 2 whole carrots, 3 celery stalks, ½ an onion and just enough water to cover everything. Add 1 tablespoon salt, stir and bring to a boil. Reduce heat to low and simmer for about three hours. Add the chicken breast and poach for 15 – 20 more minutes. Turn off the heat.
Remove the chicken breast and shred the chicken. Set aside.
Begin to empty the large pieces out of the pot. Then strain, drain, retain: strain everything that remains, leaving just the beautiful liquid.
Add the golden turkey liquid back into the stock pot over medium heat. Add the rice and cook for 10 minutes. Add the remaining carrots, remaining celery, remaining onions, cooking for 10 more minutes or until the rice is fully cooked. Add the crushed tomatoes, remaining ½ teaspoon salt, the maple syrup, turkey meat, and shredded chicken, stir to combine. Turn off heat. Serve topped with parsley and enjoy!
Notes
Other Additions:
Use leftover turkey meat in the soup from the day before.
Turkey broth.
Add a spoonful of mashed potatoes, and/or stuffing.
Notes: if using boneless skinless chicken don’t put it in until you add the rice as it only takes about 8 minutes to poach with no bone. Then remove and shred.