Homemade Turkey Soup
You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that's tasty and economical.
You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty soup that's tasty and economical.
- Carbohydrate 28.923545 g
- Cholesterol 2.836925 mg
- Fat 2.8892075 g
- Fiber 1.20947498893738 g
- Protein 3.3573425 g
- Saturated Fat 0.72022025 g
- Serving Size 1 1 Serving (227g)
- Sodium 533.39145 mg
- Sugar 27.7140700110626 g
- Trans Fat 0.5321825 g
- Calories 157 calories
Step-by-step
- Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
- Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
- Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Swapping the condensed cream of chicken soup for cream of mushroom shifts the umami profile toward deep, earthy notes while retaining the desired starch-thickened body. Gelatin from connective tissues dissolves into the water during a slow two-hour simmer, providing the structural foundation that water alone lacks.
Straining the hot liquid through a fine-mesh sieve removes small bone fragments, while chilling the separated broth allows rendered poultry fat to solidify at the surface for effortless skimming. Long grain rice requires precise cooking times alongside chopped carrots and celery; grains should remain intact without breaking down into starch sludge inside the pot.
Stripping meat from cooled bones demands careful tactile checks to isolate hidden splinters before cutting the protein into uniform bite-size pieces. Gentle reheating prevents the dairy solids in the condensed soup from scorching or separating once reintroduced to the simmering stock.
Properly cooled portions stored in airtight containers remain safe for consumption within three to four days in a refrigerator, or up to three months in a freezer. Reheating individual servings to a rolling boil guarantees food safety and revives the starches for optimal texture.
