Post-Thanksgiving Turkey & Rice Soup

By Dan Price, Owner of Kitch

Two days after Thanksgiving, and you’re sick of looking at the bird and the leftovers. Hopefully, you haven’t tossed the bones, because that’s where the magic happens!

If you’re like me, you save every chicken carcass, turkey carcass, ham bone, and lobster shell to make homemade stock.

This soup is so simple I’ve never actually written the recipe down. It changes every time depending on what I have on hand, and that’s the beauty of it. Use what you’ve got, add what you love, and you’ll end up with something delicious.

The secret is a rich homemade turkey stock, slowly simmered from your Thanksgiving leftovers. From there, it’s simply a matter of adding vegetables, rice, turkey, and whatever else you find in the refrigerator.

Prep Time: 30 minutes
Cook Time: 4½–5½ hours
Total Time: Approximately 5–6 hours, plus chilling if desired
Servings: Approximately 10–12, depending on stock yield

Ingredients

Part One: Homemade Turkey Stock

• 1 leftover turkey carcass, picked clean, including wings, leg and thigh bones
• Reserved turkey drippings and jellied juices from the roasting platter, if available
• 1 bouquet garni, or a sprinkling of rosemary, thyme, basil, and oregano
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 onion, quartered, skin on
• 4 garlic cloves, crushed, skins on
• 4 carrots, quartered
• 4 celery stalks, including leaves
• Water, enough to cover the ingredients
• Optional: Fresh parsley, leftover roasted vegetables, Brussels sprouts, or carrot and turnip casserole

Part Two: Turkey & Rice Soup

• Prepared homemade turkey stock from Part One
• 5 carrots, sliced approximately ¼ inch thick
• 3 celery stalks, sliced approximately ¼ inch thick
• Leftover cooked turkey meat, cut into ½-inch pieces, to taste
• 1 cup mixed rice (white, red, and wild) or wild rice
• Approximately 3 cups water, to thin the stock as needed
• Leftover mashed potatoes or mashed sweet potatoes, optional
• Fresh spinach, a handful or to taste
• Additional herbs, salt, and pepper to taste
• Optional: Any other Thanksgiving vegetables or leftovers you’d like to add

Instructions

Part One: Make the Turkey Stock

1. Prepare the turkey carcass.
Break the turkey carcass into pieces small enough to fit into your stockpot. If necessary, divide the bones between two large pots.

2. Add the aromatics.
Add the turkey bones, reserved drippings, bouquet garni, salt, pepper, onion, garlic, carrots, and celery. Toss in any leftover roasted vegetables or fresh herbs you have on hand.

3. Add water.
Fill the pot with enough water to cover the ingredients, leaving approximately 1 inch of space below the rim.

4. Bring to a boil, then simmer.
Bring the stock to a boil, reduce the heat, and maintain a gentle simmer for 3–4 hours. Cover for the first hour, then remove the lid to allow the stock to reduce and concentrate its flavor.

5. Monitor the liquid.
Add water as needed if the level drops significantly. Allow the stock to reduce again for a deeper, richer flavor.

6. Strain the stock.
Remove the pot from the heat and strain the broth through a colander or fine-mesh strainer. Discard the cooked bones and vegetables. Small bits of herbs and vegetables remaining in the stock are perfectly fine.

7. Cool the stock.
If not using immediately, divide the stock into shallow containers, cool promptly, and refrigerate. Once chilled, remove excess fat from the surface if desired.

Part Two: Make the Turkey & Rice Soup

1. Prepare the soup base.
Pour the homemade turkey stock into a large soup pot. Add approximately 3 cups of water if the stock needs thinning.

2. Add the vegetables and rice.
Add the sliced carrots, celery, and rice. Bring to a boil, then lower the heat to a gentle simmer.

3. Simmer until the rice is tender.
Cook for approximately 1 hour, stirring occasionally. Cooking time may vary depending on the type of rice used.

4. Add the Thanksgiving leftovers.
Stir in the cubed turkey, leftover mashed potatoes or sweet potatoes, spinach, and any other vegetables you’d like to include.

5. Finish the soup.
Continue simmering for approximately 30 minutes, until everything is heated through, the vegetables are tender, and the flavors have come together.

6. Season and serve.
Taste and adjust the salt, pepper, and herbs as needed. Ladle into warm bowls and serve with thick slices of crusty bread.

Dan’s Kitchen Notes

Make it your own. Don’t worry about following the ingredients too precisely. This recipe is meant to change depending on what survived Thanksgiving dinner.

Use the entire turkey. The bones, wings, drippings, and little bits of meat contribute tremendous flavor to the stock.

Don’t waste those leftovers. Mashed potatoes can give the soup extra body, while roasted vegetables contribute additional flavor.

Make it ahead. The turkey stock can be prepared in advance and refrigerated or frozen for another day.

Suggested Pairing

Serve with thick slices of warm, rustic sourdough bread and a chilled glass of Sauvignon Blanc or unoaked Chardonnay.

Enjoy!

From Dan’s Kitchen at Kitch — The Kitchen Store With More.

Suggested Pairing:

Serve with warm rosemary focaccia, a drizzle of good olive oil, and a sprinkle of flaky sea salt. Add a crisp glass of Sauvignon Blanc for a comforting post-Thanksgiving meal.