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Author Notes: While most mothers stuck with the more traditional variations of chicken noodle, my memories of sick days home from school include two very important remedies: garlic soup and The Price is Right. My mother’s original version contained no meat, but after Thanksgiving last year, she whipped up a batch using leftover roast turkey. And without any ail besides an unhealthy case of stomach expansion, I felt all the comfort of my days being doted on in front of the television come back, even without Bob Barker. —PhoebeLapine
- 1 whole head of garlic
- 1 ½ quarts chicken stock
- 1/2 cup brown rice
- Pinch of cayenne
- ½ tbsp rosemary or thyme, finely chopped (optional)
- 1 cup roast turkey, roughly torn or chopped
- 1 egg yolk
- Juice of half a lemon
- In a small saucepan, bring 1½ cups of water to a boil. With the back of your knife, crush the head of garlic so the cloves separate from the base. Add to the boiling water and blanch for 2 minutes. Use a slotted spoon to remove the garlic, and let rest on the cutting board until cool enough to touch. The skin will come off extremely easily.
- In a medium casserole or soup pot, bring the chicken stock and the garlic cooking water to a boil. Add the brown rice, garlic cloves, herbs, and a pinch of cayenne. Simmer over medium heat with the lid on for 40 - 45 minutes, or until the rice is cooked. Add the roast turkey and simmer for 5 more minutes. Take the soup off the heat.
- In a shallow bowl, beat the egg yolk. Slowly whisk in a ladle of the broth to temper it. Make sure to add a very small amount at a time as to not cook the egg. Once fully incorporated, add to the soup with the lemon juice. The egg yolk should give the soup a subtle, silky quality, while the lemon adds brightness to the rich, sweet aroma of boiled garlic.
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers