Turkey & Rice Soup

I love making soup this time of year, especially after Thanksgiving, when I usually have a turkey or ham bone sitting in the fridge. It’s such a great way to use what’s left and turn it into something comforting for the week ahead.

This Turkey & Rice Soup has become a bit of a fall tradition for me. The broth gets rich and flavourful from simmering the bones, the veggies add a nice sweetness, and the basmati rice makes it just hearty enough. It’s simple, cozy, and perfect for a chilly October day.

Turkey & Rice Soup

(Makes about 8 cups)

Ingredients

• 12 cups water

• 1 large onion, peeled and quartered

• 2 ribs celery, quartered

• 2 large carrots, peeled and quartered

• 3 cloves garlic, peeled and whole

• Turkey bones

• Shredded turkey, use what you pull from the bones and add more leftover meat if you’d like

• ½ tbsp salt, plus more to taste

• ½ cup uncooked basmati rice, rinsed

• ½ to 1 teaspoon dried parsley (added at the end — I go by eye, just enough until it looks right)

Directions

1. Add the water to a large pot along with the onion, celery, carrots, garlic, and turkey bones (or what’s left of your turkey). Bring to a boil, then reduce the heat to medium-low and simmer for 45–60 minutes. Skim off any foam as it cooks.

2. Once the vegetables are soft, use a slotted spoon to remove the turkey bones and transfer them to a bowl. Let them cool slightly, then remove off any meat and set it aside.
   Remove the vegetables and place them in a blender along with a couple of ladles of broth. Blend until smooth (do this carefully as the broth is hot), then pour the mixture back into the pot.

3. Stir in the rinsed basmati rice and simmer until tender, about 10–12 minutes.

4. Add the turkey meat you set aside, plus any extra leftover turkey if you want a bit more. Stir in ½ to 1 teaspoon dried parsley. Warm through, taste, and adjust the salt as needed.

5. Ladle into bowls and serve with crusty bread or salad. 

I love having a pot of this in the fridge through the week. It reheats nicely and is great for a quick weeknight dinner. It also freezes really well, which is a bonus since this recipe makes quite a bit.