After 4 to 5 hours, taste the stock.

Leftover turkey soup to freeze. Web this homemade turkey soup recipe is a simple, healthy soup you can make in your instant pot, slow cooker, or on the stove! It takes on some serious creamy chicken and wild rice vibes , yet it still lives in its own little world. Web resist the urge to toss the meaty turkey carcass into your fridge, and take a few minutes to store your thanksgiving turkey correctly to preserve texture and flavor.

Web yes, you can use frozen leftover turkey for the soup. With tender turkey, loads of vegetables, and a great mix of savory seasonings, it’s the perfect way to feed the whole family during the busy holidays! Bring to a boil, then cover and simmer on low 4 to 5 hours.

Feel free to replace the hot sauce with the same amount of vinegar. Simmer for 20 minutes until the liquid has reduced a little and the soup has slightly thickened. Web don’t toss those giblets.

Web slowly pour in the chicken or turkey stock, stirring continuously to break up any lumps of flour. Web to get started, you just need to saute a mix of vegetables, sauces and garlic along with the leftover turkey, broth and rice. Add 2 tablespoons of olive oil to pot and saute vegetables.

Other onions (like red, sweet or white) can be used in lieu of a yellow onion. Simmer 20 minutes for white rice or 30 minutes for brown rice. This soup is thick and creamy, hearty and comforting.

The rice cooks right in the pot, thickening the soup, clarke said. Close tightly and freeze for up to 3 months. I like using garlic salt because it adds a nice garlic flavor and salt at the same time.