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Prep time
1 hour
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Cook time
4 hours
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Serves
6
Author Notes
The flavor of this turkey soup blows the doors off of any you've tried before! —James Spitznas
Ingredients
- Turkey Broth
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a
Turkey Carcass and Skin (about 3 ½ lbs)
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17 cups
Water
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2
Leeks, coarsely chopped
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2
Carrots, coarsely chopped
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2
Celery Stalks, coarsely chopped
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3
Garlic Cloves, chopped
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1 teaspoon
Thyme
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1 ½ teaspoons
Salt
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1 teaspoon
Pepper
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1
Bay Leaf
- Turkey Soup
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2 tablespoons
Olive oil
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2
Leeks, chopped
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2
Carrots, chopped
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2
Celery Stalks, chopped
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2
Garlic Cloves, chopped
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1 teaspoon
Thyme
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1 ½ teaspoons
Salt
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¾ teaspoons
Pepper
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10 cups
Turkey Broth
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1 cup
Basmati Rice
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10 ounces
Baby Spinach
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3 cups
Turkey Meat (mix of white and dark meat, broken into bite-size chunks)
Directions
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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.
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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.
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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.
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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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