Use tongs to remove the thyme twigs and discard.

Recipe turkey and rice soup. My leftover turkey and rice soup is the perfect comfort food after cooking for days for a thanksgiving feast. I like to use a combination of both fats to sauté the vegetables for the soup. It’s a delicious way to use up any leftover turkey!

Web ingredients 1 tablespoon butter 1 large onion diced small 3 ribs celery thinly sliced into half moons 2 large carrots thinly sliced 8 cups chicken broth or homemade turkey broth (see recipe note #1) ¾ cup long grain white rice (see recipe note #2) ⅓ cup minced flat leaf parsley 2 medium cloves. In a slow cooker, add the caramelized onions, celery, carrots, rice, chicken broth, salt and pepper. Healthy, flavorful and easy to make.

Web key ingredients complete list of ingredients and amounts can be found in the recipe card below. Gradually whisk in turkey stock until no lumps of flour remain. Add lemon juice and zest, parsley, stir and adjust salt and adjust any seasonings to taste.

Sprinkle in flour and stir into the vegetables and cook for a couple of minutes. Web in a nice big pot, sauté the shallot and leeks in a bit of olive oil until starting to soften. Combine turkey carcass, onion, carrot, celery, garlic, rosemary,.

Stir occasionally and keep it at a simmer; Pour vegetable, turkey, or chicken broth over the veggies and turkey. If you prefer chicken, i also have chicken and rice soup.

Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Saute, stirring occasionally, until just cooked through. Cook and stir until translucent, about 5 minutes.