Creamy Turkey & Rice Delight
Transform your leftover turkey into a heartwarming bowl of Creamy Turkey & Rice Delight! This soup is a cherished family favorite, perfect for chilly days or comforting evenings. The rich flavor comes from simmering the turkey carcass, extracting every ounce of deliciousness that the turkey has to offer. With tender vegetables, creamy half-and-half, and hearty rice, this soup is not just a meal; it’s a hug in a bowl. Optional diced potatoes add extra heartiness, making it a dish that will delight both young and old alike. Your kids will love the creamy texture and familiar flavors, and you'll appreciate how easy it is to make with ingredients you likely have on hand. Don't throw away that turkey carcass—it's the secret ingredient for this delightful recipe!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Turkey carcass
1 (Raw)
Bay leaves
2 (Whole)
Onions
3 medium (Chopped)
Carrots
2 large (Diced)
Celery
2 ribs (Diced)
Garlic cloves
4 (Minced)
Butter
1/2 cup (Cubed)
All-purpose flour
1 cup (None)
Half-and-half cream
2 cups (None)
Long grain rice
1 cup (Uncooked)
Salt
2 teaspoons (None)
Chicken bouillon granule
1 teaspoon (None)
Pepper
3/4 teaspoon (None)
Potatoes
2 (Peeled and diced (optional))
Instructions
1
Place the turkey carcass in a large soup kettle or Dutch oven and cover it with water. Add the bay leaves and bring to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 1 hour.
2
After simmering, carefully remove the carcass and let it cool slightly. Set aside 3 quarts of the broth. Once cool enough to handle, remove any remaining turkey meat from the bones and chop it into bite-sized pieces; set aside.
3
In the same soup kettle, melt the cubed butter over medium heat. Add the chopped onions, diced carrots, minced garlic, and diced celery, sautéing them until they are tender and fragrant, about 5-7 minutes.
4
Reduce the heat to low and gradually stir in the flour to form a roux, cooking for 1-2 minutes until well blended. Slowly whisk in 1 quart of the reserved broth. Bring this mixture to a boil while stirring constantly and cook for 2 minutes until it thickens.
5
Lower the heat to a simmer and add in the half-and-half, uncooked rice, salt, chicken bouillon granules, pepper, diced potatoes (if using), the reserved turkey meat, and the remaining broth. Stir well, cover the pot, and let it simmer for an additional 30-35 minutes, or until the rice is tender and the soup is thick and creamy.
6
Serve hot, garnished with fresh herbs if desired. Enjoy your delicious turkey soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best way to use a leftover turkey carcass?
The best way to use a leftover turkey carcass is to simmer it in a large soup kettle with water and bay leaves for an hour to extract a rich, flavorful broth for soup.
How long should I simmer the turkey bones?
You should simmer the turkey carcass for approximately 1 hour to create a deep, delicious base for the Creamy Turkey & Rice Delight.
What ingredients are needed for the soup base?
The soup base is made from 3 quarts of turkey broth, butter, onions, carrots, celery, garlic, and all-purpose flour to create a roux.
Do I need to cook the rice before adding it to the soup?
No, you use 1 cup of uncooked long-grain rice which will cook directly in the soup during the final simmering process.
How do I make the soup creamy?
The creaminess comes from a combination of a flour and butter roux mixed with 2 cups of half-and-half cream.
Can I add potatoes to this turkey soup?
Yes, adding two peeled and diced potatoes is an optional step that provides extra heartiness to the recipe.
What vegetables are included in this recipe?
This recipe includes onions, carrots, celery, and minced garlic, with potatoes as an optional addition.
How much turkey broth should I reserve?
You should reserve a total of 3 quarts of broth from the simmered carcass to use throughout the different stages of the recipe.
What is the purpose of the bay leaves?
Bay leaves are added to the water while simmering the carcass to infuse the broth with a subtle herbal depth and aroma.
How do I make the roux for the soup?
Melt cubed butter, sauté the vegetables, then gradually stir in the flour on low heat for 1-2 minutes until well blended.
How long does the rice take to cook in the soup?
Once added to the simmering liquid, the rice takes about 30 to 35 minutes to become tender.
What type of rice should I use?
This recipe specifically calls for long grain rice to achieve the best texture in the creamy broth.
Can I use chicken bouillon in turkey soup?
Yes, this recipe uses 1 teaspoon of chicken bouillon granules to enhance the savory flavor of the turkey broth.
How much butter is required?
The recipe requires 1/2 cup of cubed butter, which is used to sauté the vegetables and form the thickening roux.
When should I add the leftover turkey meat?
The chopped turkey meat should be added toward the end, along with the half-and-half, rice, and spices, before the final 30-35 minute simmer.
Is this soup suitable for children?
Yes, it is described as a family favorite that kids love due to its creamy texture and familiar, comforting flavors.
What seasoning is used in the soup?
The soup is seasoned with salt, black pepper, and chicken bouillon granules, in addition to the flavors from the bay leaves and garlic.
How do I prevent the soup from being too thin?
The combination of the flour roux and the starch from the cooking rice naturally thickens the soup into a creamy consistency.
How many garlic cloves does the recipe call for?
The recipe calls for 4 minced garlic cloves to provide a fragrant and savory base.
Should the vegetables be sautéed before adding broth?
Yes, the onions, carrots, celery, and garlic should be sautéed in butter for 5-7 minutes until they are tender and fragrant.
What should I do after the carcass has simmered?
Carefully remove the carcass, let it cool, and then pick off any remaining meat to chop into bite-sized pieces for the soup.
Can I use heavy cream instead of half-and-half?
While the recipe calls for 2 cups of half-and-half, you can use heavy cream for a richer soup or whole milk for a lighter version.
How do I know when the soup is finished?
The soup is ready when the rice is tender, the potatoes (if used) are soft, and the liquid has thickened into a creamy consistency.
What is the recommended garnish?
The recipe suggests garnishing the hot soup with fresh herbs if desired for a burst of color and flavor.
Does the recipe use whole or chopped onions?
The recipe uses 3 medium onions that should be chopped before sautéing.
What equipment is best for this recipe?
A large soup kettle or a Dutch oven is recommended to accommodate the large turkey carcass and the volume of broth.
How much flour is needed for the roux?
One cup of all-purpose flour is used to thicken the 3 quarts of broth and 2 cups of cream.
Can I make this soup ahead of time?
Yes, though the rice may continue to absorb liquid as it sits, so you may need to add a splash of broth when reheating.
What kind of carrots should be used?
The recipe calls for 2 large carrots, diced into small pieces for even cooking.
Is the turkey meat raw when added to the soup?
The turkey meat used is typically leftover cooked meat harvested from the carcass after it has been simmered for broth.