Creamed Turkey and Rice Soup 🍲
Introduction:
Indulge in the rich flavors of this comforting Creamed Turkey and Rice Soup! 🦃🍚 Loaded with tender turkey, aromatic vegetables, and creamy goodness, this soup is bound to become a favorite in your household. Perfect for weeknight dinners or cozy gatherings, this recipe is a delightful blend of wholesome ingredients that will warm your soul with every spoonful.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Turkey carcass | 1 |
| Water | 14 – 16 cups |
| Onion | 1 medium |
| Celery | 3 stalks |
| Carrots | 4 medium |
| Long grain white rice | 1/2 cup |
| Butter | 1/2 cup |
| Flour | 1/2 cup |
| Half-and-half cream | 1 1/2 cups |
| Poultry seasoning | 1 teaspoon |
| Instant chicken bouillon granules | 6 teaspoons |
Instructions:
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Prepare the Stock:
- In a large soup kettle, place the turkey carcass and cover it with 14 to 16 cups of water.
- Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the kettle, and let it simmer for approximately 1 1/2 hours to extract the rich flavors from the carcass.
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Extract and Strain:
- After simmering, carefully remove the bones from the stock, setting aside any meat pieces for later use in the soup.
- Strain the stock through a fine-mesh sieve or cheesecloth to remove any bone fragments or impurities, then set the strained stock aside for later use.
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Prepare the Vegetable and Rice Mixture:
- In a separate large saucepan, combine the chopped onion, celery, carrots, and long-grain white rice.
- Pour in 1 quart (4 cups) of the reserved turkey stock and bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the vegetables and rice simmer for about 20 minutes until they are tender. Set the mixture aside.
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Create the Creamy Base:
- In the same large soup kettle used for the turkey stock, melt the butter over medium heat.
- Gradually add the flour to the melted butter, stirring continuously to form a smooth paste. Be careful not to let the mixture burn.
- Slowly pour in the half-and-half cream while stirring constantly, ensuring the mixture remains smooth and creamy.
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Combine and Season:
- Add the remaining 2 quarts (8 cups) of reserved turkey stock to the creamy base in the soup kettle.
- Stir in the reserved vegetable and rice mixture, along with any reserved turkey meat pieces.
- Sprinkle in the poultry seasoning and instant chicken bouillon granules, adjusting the seasoning according to your taste preferences.
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Simmer and Serve:
- Heat the soup slowly over medium-low heat until it reaches your desired serving temperature, ensuring not to let it boil.
- Once heated through, ladle the Creamed Turkey and Rice Soup into bowls and serve hot, garnished with a sprinkle of fresh herbs if desired.
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Enjoy:
- This delightful soup serves 12 to 14 generous portions, making it perfect for sharing with family and friends.
- Serve alongside crusty bread or a simple green salad for a wholesome and satisfying meal that will warm both body and soul.
Tips and Notes:
- Leftover Stock: If you find yourself with extra stock after making this soup, you can refrigerate or freeze it for later use in other recipes such as stews, sauces, or risottos.
- Customize Your Soup: Feel free to customize this recipe by adding your favorite vegetables or herbs for an extra burst of flavor. You can also adjust the creaminess by varying the amount of half-and-half used.
- Storage and Reheating: Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to thin out the consistency if needed.
Indulge in the comforting flavors of this Creamed Turkey and Rice Soup, and savor each spoonful of its hearty goodness! Whether enjoyed on a chilly evening or as a comforting meal any day of the week, this soup is sure to become a beloved favorite in your recipe collection.
