Turkey and Rice Soup

Turkey Soup

I got a free turkey from the grocery store back around Thanksgiving (they had a deal where if you spent a certain amount each week for six weeks you get a turkey).  I didn’t really have any ideas about what to do with it, so I just went ahead and roasted and carved it.  I froze most of the shredded meat to use for meals, and saved the bones and innards for stock making.  

A favorite of mine is Chicken and Rice soup, yet I decided to try a different route since I had such a large supply of turkey meat.  This was fast and easy to make, and freezes very well!


6 c. Chicken Stock

1 c. Brown Rice

3 Tb. Butter

1 tsp. Salt

1/4 c. Shallot, minced

1/2 c. Onion, chopped

1 Tb. Flour

1 c. Turkey, chopped

2 Tb. Fresh Parsley, chopped

Salt and Pepper, to taste


To prepare the rice: 

Bring 2 c. Chicken Stock to a rolling boil.  Add the Brown Rice, 2 Tb. Butter, and Salt.  Stir once, cover, reduce to simmer, and cook for 30 to 35 minutes until liquid is absorbed.  Set aside.

To assemble soup:

Melt 1 Tb. Butter in pot and add Shallot and Onion, cooking until soft.

In a separate pot, bring 4 c. Chicken Stock to a boil.

Add 1 Tb. Flour to Shallot and Onion, and stir, cooking approximately 1 minute, until it turns golden brown.

Whisk in the boiling Chicken Stock.

Add Turkey, Parsley, Salt, and Pepper, and bring to the boil.

Reduce to a simmer and simmer 10-15 minutes.

This may be frozen for up to three months in an airtight container.

Easy Chicken Stock

I’ve been roasting whole chickens for quite some time now, but never saved the bones for making stock because I thought it was too hard or time consuming. I must say I was completely wrong.  I keep the bones frozen until I have enough to do the stock, and make a large batch when I’m ready. I also freeze parsley stems, leeks, and other veggie scraps to throw in the stock as well. You don’t even have to thaw the bones and scraps…just throw them all in the pot and cover with water.  No salt is added to the stock.  You wait until you are ready to use it in a recipe, then add the salt as needed.

This stock is absolutely amazing.  Never again will I use a store bought stock!


Leftover bones from 2 Roasted Chickens

2 Imported Bay Leaves

Handful of Parsley Stems

1 Large Onion, Chopped

2 Large Carrots, Peeled and Chopped

2 Stalks Celery, Chopped

1 Tb. Dried Tarragon

Spring/Mineral/Distilled Water


Place all ingredients in a stock pot (excluding the water).

Stock Ingredients

Fill stock pot with water, covering all ingredients by one inch of water.

Bring to a boil.

Skim any thick matter that floats to the top, and reduce heat to simmer.

Cover askew, and simmer for one hour.

Use a slotted spoon to remove large bones, then pour stock into colander over large bowl.

Stock Colander

Pour stock back into pot through a small sieve or cheesecloth.

Stock Sieve

Let cool in refrigerator uncovered (covering will cause the fat to go rancid).

Skim off any fat.

I keep most of the stock in pre-measured bowls in the freezer so I can use as needed.

Stored Stock

Note: You may also use turkey bones.  I have some from a 13 lb. turkey frozen and ready for stock!