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.