Delicious After The Holiday Turkey Rice Soup Recipes

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.

Steps:

• Roast turkey in 375 Degree F oven for approximately 75 minute When finished take turkey, place in large stew pot and add 12 c water. Add salt, pepper and bay leaf. Bring to boil, then reduce and simmer on medium low for 90 minute This is your stock. Once it is finished, take the turkey out and let cool. Separate from bone. Add vegetables, rice, cans of tomatoes and chicken broth and the turkey meat back into the soup. Bring to boil, then reduce heat to medium low and simmer for 45 minute Salt and pepper to taste.