The base of this soup is your own homemade turkey stock. The key to rich, flavorful stock that also nourishes and heals is adding a bit of vinegar or lemon juice to the water along with the bones at the beginning to successfully pull out all of the minerals, collagen and other nutrients. Then give homemade stock plenty of time to simmer, 24-48 hours if you are able, until the bones become soft and the marrow has dissolved into your stock. Watch Well Fed Family demonstrate roasting a chicken and making stock on our YouTube Channel. The same directions apply with a turkey, you’d just have to roast it longer, about 2 to 2 1/2 hours at least.
Creamy Turkey and Brown Rice Soup
2 Tablespoons butter
2 large carrots, peeled and chopped
1 stalk organic celery, chopped
1 small onion, chopped
1 teaspoon dried thyme
2 quarts homemade turkey (or chicken) stock
1 cup brown rice (you could also use wild rice or a mixture of both)
1 cup good quality cream (not ultra-pasteurized)
3 cups chopped, cooked turkey
2 teaspoons sea salt
freshly ground black pepper
Melt the butter in a heavy bottomed pot over medium heat. Saute the carrots, celery and onion for about 5 minutes until the onions are translucent. Add the rice and continue to saute until the rice is well coated with butter and begins to sizzle, about three more minutes.
Add the turkey stock and dried thyme and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 1 hour.
After the rice and vegetables are soft, add the chopped turkey and continue heating another 15 minutes. Next slowly pour the cream into the simmering soup, stirring constantly. If you are using raw cream you can completely remove the soup from the heat before stirring it in. Season with salt and pepper to taste. Serve.
- 2 Tablespoons butter
- 2 carrots, peeled and chopped
- 1 stalk organic celery, chopped
- 1 small onion, chopped
- 1 teaspoon dried thyme
- 2 quarts homemade turkey or chicken stock
- 1 cup brown rice (or wild rice)
- 1 cup good quality cream (not ultra-pasteurized)
- 3 cups chopped, cooked turkey
- 2 teaspoons sea salt
- freshly ground black pepper
- Melt the butter in a heavy bottomed Dutch oven over medium heat.
- Saute the carrots, celery and onion for about 5 minutes until the onions are translucent.
- Add the rice and continue to saute until the rice is well coated with butter and begins to sizzle, about three more minutes.
- Add the turkey stock and thyme and bring to a boil.
- Reduce heat and simmer, covered, until the rice is tender, about 1 hour.
- Add the chopped turkey and 1 teaspoon of the salt and the pepper.
- Slowly stir in the cream, taking care to stir constantly so the cream does not curdle.
- Simmer another few minutes until slightly thickened.
- Taste for salt and add the remaining salt if needed.
- *Note - if using raw cream, remove the soup from the heat before adding the cream so as not to destroy all of the enzymes.
We love this soup on cold fall and winter evenings! It’s perfect for using up leftover holiday turkey. Pin this recipe for later using the media buttons at the top of the page.
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