There's nothing like homemade soup on a blustery winter day. Grandma would save her turkey carcass from Thanksgiving and then whip up a lovely turkey and rice soup at a later time. The challenge: there was no recipe. I consulted family members and pieced together our memories of the soup into my own concoction. When I sat down to prepare this post, I realized I had done the same thing. No official recipe, scribbled notes. The good news was my memory was fresh.
The broth was silky, the soup flavor amazing. Although I know I varied a few things, I think it would have earned a Grandma thumbs up.
TURKEY & RICE SOUP
1 turkey carcass
2 quarts chicken broth
1 quart water
1 tsp dried thyme leaves
1 bay leaf
1 onion, cut into medium dice
Carrots to taste, 2-3 large carrots, peeled and cut into rounds or half rounds
2 celery stalks, diced
2 cups cooked rice (I used jasmine, it's what was on hand)
1 tsp parsley
1 tsp basil
Salt and pepper to taste
Place the carcass in a large stock pot and cover with the broth and water. Add thyme and bay leaf. Bring to a boil, then reduce to a simmer for approx. 1 hour. The meat will begin to fall off the bone.
Strain broth through a colander into a large bowl or another stock pot. Reserve the broth. Remove the remaining meat form the carcass and chop. Return the broth to stock pot, add the chopped turkey, onion, carrots, celery, rice, parsley and basil. Simmer on medium until vegetables are soft. If using minute rice, add at this point until cooked. If using pre-cooked rice, add once the vegetables are soft.
Serve and watch the snow fall.