-
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
Continue After Advertisement
Ingredients
- 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)
Directions
-
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.
-
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.
-
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.
-
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.
See what other Food52ers are saying.