I decided to change things up this year by adding Wild Rice to the soup made with the turkey frame from our holiday dinner.
The Sunday Funday Bloggers are sharing Soup recipes today........
Mayuri of Mayuri's Jikoni is hosting this week and invited us to warm up with some homemade soups. Let's see what we all cooked up......
- Cook With Renu: Budget Friendly Minestrone Soup
- Sizzling Tastebuds : Cheddar and Burnt Garlic Cauliflower Soup
- Sneha's Recipe: Cheese Corn Tomato Coriander Soup
- Amy's Cooking Adventures: Creamy Green Chicken Enchilada Soup
- Sid's Sea Palm Cooking: Dry Cream Soup Mix
- Mayuri's Jikoni : One Pot Ravioli Soup
- Food Lust People Love: Salmon Coconut Curry Chowder
- Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup
- Our Good Life: Stuffed Pepper Soup
- A Day in the Life on the Farm: Turkey Wild Rice Soup
Each year, the Thanksgiving turkey frame is placed in a pot with vegetables and seasonings. Sometimes this happens the day following Thanksgiving or, if it is a busy year, the frame goes into the freezer and comes back out after the holidays during what I refer to as soup weather.
You will find complete, step-by-step directions for the Turkey Frame Soup that I make most often in a post from 2013, when I was first beginning this blog. I used my Instant Pot to make the soup the year I served a smoked turkey, resulting in a delicious Smoked Turkey and Navy Bean Soup.
This year, I decided to switch out the noodles that I normally put in the soup for a wild rice mixture. Our girl, Rae, is not a fan of pasta... constantly counting macros and carbs, so I wanted her to be able to enjoy the soup, too.
Yield: 10 servings
Turkey Wild Rice Soup
Warm and comforting, this soup is hearty enough to be dinner during the cold winter months.
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Ingredients
Turkey Broth
- 1 meaty turkey frame, including any skin
- 1 onion,chunked
- 1 carrot, scrubbed and chunked (you can include greens if they are still on)
- 1 stalk celery, chunked, including leaves.
- Handful of Parsley leaves if desired.
- Salt and Pepper to taste.
Soup
- 2 bouillon cubes
- 2 t. dried basil leaves
- 1/4 t. pepper
- 3 cups assorted vegetables, chopped
- 1 can diced tomatoes with their juice
- 2 c. uncooked wild rice blend ( I use Rice Select, Royal Blend)
- 8 c. turkey broth (homemade recipe included or use prepared chicken broth)
Instructions
Broth
- Place all ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for 1 1/2 - 2 hrs.
- Remove from heat, let cool to room temperature, remove any solids, and refrigerate the broth overnight.
- Discard the vegetables, remove any meat from the turkey frame, and refrigerate until you make the soup. You should have about 2 cups of turkey.
- Remove the hardened fat from the top of the broth. Strain 8 cups of the broth through a fine-mesh sieve lined with cheesecloth into a soup pot, and set aside.
- Strain any remaining broth in the same manner into a storage container and reserve it in the refrigerator or freezer for another use.
Soup
- Place the broth onto the stove over medium-high heat.
- Add the bouillon cubes, pepper to taste, and dried basil leaves. Stir in the fresh vegetables and the tomatoes with their juices.
- Bring to a boil and cook for 15 minutes. Add the rice and turkey, reduce the heat to a simmer, and cook for another 30 minutes, until the rice is tender.
- Taste for seasoning, adding more salt and pepper, as needed, and serve.
Notes
Prep time and cook time do not include making the broth.
Nutrition Facts
Calories
547Fat (grams)
16 gSat. Fat (grams)
4 gCarbs (grams)
37 gFiber (grams)
5 gNet carbs
32 gSugar (grams)
5 gProtein (grams)
65 gSodium (milligrams)
1288 mgCholesterol (grams)
189 mg
Property of A Day in the Life on the Farm
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