Turkey Soup

January  4, 2021
1 Ratings
Photo by James Spitznas
  • Prep time 1 hour
  • Cook time 4 hours
  • Serves 6
Author Notes

The flavor of this turkey soup blows the doors off of any you've tried before! —James Spitznas

What You'll Need
  • Turkey Broth
  • a Turkey Carcass and Skin (about 3 ½ lbs)
  • 17 cups Water
  • 2 Leeks, coarsely chopped
  • 2 Carrots, coarsely chopped
  • 2 Celery Stalks, coarsely chopped
  • 3 Garlic Cloves, chopped
  • 1 teaspoon Thyme
  • 1 ½ teaspoons Salt
  • 1 teaspoon Pepper
  • 1 Bay Leaf
  • Turkey Soup
  • 2 tablespoons Olive oil
  • 2 Leeks, chopped
  • 2 Carrots, chopped
  • 2 Celery Stalks, chopped
  • 2 Garlic Cloves, chopped
  • 1 teaspoon Thyme
  • 1 ½ teaspoons Salt
  • ¾ teaspoons Pepper
  • 10 cups Turkey Broth
  • 1 cup Basmati Rice
  • 10 ounces Baby Spinach
  • 3 cups Turkey Meat (mix of white and dark meat, broken into bite-size chunks)
  1. Add all of the Turkey Broth ingredients to an 8 qt stock pot. If there is still room in the pot, add water to bring the volume to within 1" of the top. Bring to a boil and then simmer for 2 hours. Stir occasionally as needed to keep the bones submerged.
  2. After 2 hours, pour the broth through a strainer set above a large bowl. There should be about 10 cups of broth; if there is less add water to make 10 cups. Discard the turkey carcass and cooked vegetables.
  3. Wipe out the stock pot and heat the olive oil over medium heat. When hot, add all of the turkey soup vegetables and sauté until they soften, about 5 minutes. Add the thyme, salt and pepper and sauté another minute.
  4. Add the turkey broth and bring to a boil. Then lower heat and simmer for 40 minutes. Add the rice and simmer for 10 minutes before adding the spinach a handful at a time. After all the spinach has been added and it has wilted add the turkey meat and simmer for 10 final minutes before serving.

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