Thanksgiving leftovers can be the best part of the entire holiday experience, especially a good turkey sandwich piled high with dressing and cranberry sauce. However, making soup with the turkey carcass and using up those last bits of turkey is a must-do. This Turkey and Wild Rice Soup is so delicious and perfect to ladle into bowls after all that Black Friday shopping is over.
Fill a pot with the turkey carcass or any roasted bones and add water, an onion and a carrot or two. Simmer the broth for an hour and strain the liquid. Pick all the loose meat from the remains and set on a plate. Pour the broth back into the same pot and add another couple of freshly sliced carrots, celery and a heaping teaspoon of salt and the picked over turkey meat. Heat the broth to boiling and add a little rice to the simmering soup and any additional turkey meat that you may have in the refrigerator. This brothy soup is warm and comforting, and it soothes your soul after a busy holiday meal yesterday.
1 leftover turkey carcass
3 carrots, peeled – divided
3 stalks celery, divided
1 onion, cut in half
2 bouillon cubes
1/2 cup wild rice
1/2 cup brown rice
1 1/2 cups leftover turkey meat, shredded
salt & pepper
1/2 cup fresh parsley, roughly chopped
- Add carcass to a large pot, along with 1 onion, 1 sliced carrot and 1 sliced celery stalk with cold water to cover.
- Place over low heat and add 1 teaspoon salt. Simmer for 1 hour and turn off heat, cover with lid.
- The next day, or in a few hours – remove carcass and strain broth. Pick any additional turkey meat off carcass and set aside.
- Pour broth back into pot and add 2 sliced carrots, 2 sliced stalks of celery and bouillon cubes. Place over medium heat and cook until simmering, stir. Add turkey meat from carcass as well as 1 1/2 cups additional turkey meat from leftovers.
- Rinse rice in strainer and add to soup. Cook soup for 40 minutes over medium heat with lid slightly a jar over pot.
- Season with additional salt and pepper and ladle into bowls. Top with fresh parsley. Enjoy!