dad’s famous turkey soup
nothing warms the heart and soul on a frigid ass day like homemade turkey soup. we make this at least twice a month, and freeze individual portions for those particularly for lazy days or those ones where i’m feeling completely under the weather. also, super quick and easy to heat up and pour in a thermos for a toasty work lunch. don’t forget the crusty bread!
Servings Prep Time
8people 1 hour
Cook Time
3-4hours
Servings Prep Time
8people 1 hour
Cook Time
3-4hours
Ingredients
Instructions
  1. we usually cook the turkey the day before so the meat has a chance to rest before we break down the bird and pop the important bits into the pot. this means you can have a delicious turkey sandwich while your hard at work on your turkey soup
  2. in a large soup pot, heat oils over medium heat and toss in the diced onion, half the diced celery, garlic cloves and a bay leaf.
  3. while this is heating up, rip the carcass apart with your bear hands, put the skin, bones and fat in a pot. submerge the whole thing in filtered water. bring it all to a boil and then let simmer for two hours, stirring occassionaly. after two hours, let cool enough so you can work with it. this will bring out all the delicious flavours of the veg and the turkey.
  4. strain the contents through a fine mesh strainer into an extremely expensive pot. discard what’s left in the strainer (unless you have cats, in which case, save that and let them go nuts.)
  5. you should now have a delicious turkey broth that smells amazing. put the expensive pot on the stove over medium heat. add the diced carrots (if you want potato in your soup, now’s a good time to toss that in, too), a shotgun of arborio rice (or whatever you have handy), dried sage, any leftover gravy drippings from the roast, and another cup or so of filtered water. stir and season with salt and pepper as needed.
  6. when satisfied with the flavour and the rice is fully cooked, add the rest of the diced celery and shredded turkey breast.
  7. serve immediately with your favourite crusty bread. burn mouth. never use a different turkey soup recipe again.
Recipe Notes

every time we’ve made this recipe we’ve added a different amount of salt for flavouring, depending on how we cooked the turkey.

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