The Chef Upstairs

Leftover Turkey Vegetable Soup

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Serves 6 to 8

For the Turkey Stock:

  • Carcass from roast turkey
  • 4 quarts cold water
  • 1 large yellow onion, quartered
  • 2 carrots, peeled and quartered
  • 1 celery stalk, quartered
  • 4 fresh flat-leaf parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf

For the Soup

  • 4 Tbs. olive oil
  • 1 ½  cups chopped yellow onion
  • ¾  cup peeled and diced carrot
  • ¾  cup diced celery
  • 1 cup long-grain and wild rice mix
  • 2 cups sliced white button mushrooms
  • 2 cups broccoli florets
  • 2 cups diced cooked turkey
  • 2 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • ¼  cup chopped fresh flat-leaf parsley (optional)

Directions

  • To make the stock; with your hands, break the carcass into big pieces and place them in a large stockpot with enough water to barely cover the carcass (about 4 quarts or more for a larger carcass)
  • Bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer for about 1 hour, skimming as needed.
  • Add the onion, carrots, celery, parsley, thyme and bay leaf. Cover partially and continue to simmer for about 1 1/2 hours more.
  • Remove the bones from the stock and gather any turkey meat from the bones.
  • Line a chinois or other fine-mesh sieve with damp cheese cloth, pour the stock through the sieve. Refrigerate, uncovered, until chilled, about 6 hours, then lift off and discard the fat solidified on top or use a gravy separator to remove residual fat.
  • In a large saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, carrot and celery and sauté, stirring often, until the onion is tender and translucent, about 10 minutes.
  • In a separate pot add the rice and 1 cup stock and 1 cup water with a large pinch of salt and bring to a boil. Reduce the heat to low and simmer until the rice is tender, about 15 to 20 minutes. Set aside.
  • Meanwhile, in a sauté pan over medium-high heat, warm the remaining 2 Tbs. oil. Add the mushrooms and sauté, stirring often, until tender, 8 to 10 minutes. Set aside.
  • Bring a saucepan three-fourths full of lightly salted water to a boil over high heat, add the broccoli florets and cook until tender but not falling apart, about 5 minutes. Drain, immerse in cold water to stop the cooking, drain again and set aside.
  • Add the turkey, mushrooms, broccoli and thyme to the saucepan and continue to cook until all the ingredients are heated through, about 10 minutes. Add the parsley and season with salt and pepper.


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