The big feast is over, the turkey is eaten, but there is still one more thing to do….Make Broth!! Here is a free printable and shareable set of instructions plus an easy recipe for Turkey and Rice soup.
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.
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.