This healthful turkey soup is the perfect way to use up leftover cooked turkey or even rotisserie chicken. Simmered low and slow with rice and veggies, it makes the perfect quick dinner. The recipe below even makes enough for leftovers for lunch the next day!
Of course, Thanksgiving doesn't roll around every day, and it's just as easy to make this recipe when you don't have leftovers lying around. Just sub the turkey stock with store-bought or homemade chicken broth, and use poached turkey breast in place of the leftover roast turkey.
Turkey Soup
10
20 minutes
2 hours 40 minutes
3 hours
1 tablespoon schmaltz or butter
2 onions, diced
2 stalks celery, diced
2 carrots, diced
1 tablespoon poultry seasoning
2 cups raw white rice
8 cups chicken broth
2 cups cooked turkey meat, shredded or chopped
3 kale leaves, chiffonnade
salt and pepper, to taste
In a large soup pot, heat the schmaltz or butter, the onions, the celery, and the carrots. Season to taste with salt and pepper, and cook, stirring occasionally, for 15 minutes. Add the poultry seasoning, the rice, and 8 cups of broth.
Cook for 20 minutes, or until the rice is tender. Add the turkey and kale and cook for 2-3 minutes, just to warm through.