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Roast Turkey and Rice Soup
Pre-cooked turkey and vegetables simmered in a homemade broth with wild and jasmine rices.
servings: 6
total time: 3 hours
recipe by: Rae
Ingredients
- 2 TBSP olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 TBSP freshly chopped garlic
- 1 bay leaf
- 1/8 tsp dried thyme leaves
- 1/4 tsp dried rosemary leaves, crushed
- 1 TBSP kosher salt
- 1/4 tsp black pepper
- 2 fully cooked turkey drumsticks (with the bones)
- 2 fully cooked turkey wings
- 10 cups water
- 1/4 cup wild rice
- 1/2 cup jasmine rice
Directions
- In a dutch oven heat the oil over medium heat. Add the carrots, celery, onion, and garlic and stir together. Cook until the onions are translucence and the garlic is fragrant, about 4-5 minutes.
- Add the bay leaf, thyme, rosemary, salt, pepper, drumsticks, wings, and water then bring to a boil. Reduce the heat to low and simmer for 1 1/2 - 2 hours.
- Remove the drumsticks and add the wild rice, increase the temperature to medium high and bring to boil. Then reduce the temperature to medium low and cook for 20 minutes.
- In the meantime shred the turkey from the bones, discarding the bones, skin, and cartridge. Stir the shredded turkey to the pot.
- Add the jasmine rice and cook for another 15 minutes.
- Taste the rice in ensure its finished cooking and then season with salt and pepper if needed. Serve hot.
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