Mom’s Turkey Soup
Full carcass (bones) of your Thanksgiving turkey and any leftover bits of meat
Water- lots of it
1lb peeled carrots
2 large onions
3-4 large stalks of celery
4 cups brown rice, cooked
2 cans diced tomatoes, drained
2-3 bay leaves
1tsp salt, 1tsp pepper, handful chopped fresh parsley, handful chopped fresh oregano (*spices aren’t absolute, use whatever you like!)
*Note that this recipe can take all afternoon, so I recommend that you start off by picking a good book to curl up with while you wait.
Blanche your bones:
Place turkey carcass in large pot and cover with cold water.
Bring the water to boil, then drain the water through a strainer and rinse the bones well. (I know it seems strange to dump that water, but trust me! This process helps remove impurities in your broth).
Cover the bones with cold water (about 10-12 cups) and bring to a boil again. This time, turn heat down to a simmer.
Add bay leaves and let the pot simmer for at least 3 hours- longer if you have the time.
Meanwhile, chop the onions, carrots, and celery and precook the rice.
When the broth has a nice golden colour and the house smells delicious, scoop all the bones and leaves out of the pot with a slotted spoon or small mesh strainer. Personally, I slowly pour the broth and bones through a fine strainer into another large pot. That way no bones or unwanted pieces are left.
Place the broth back on the stove and add your chopped vegetables. Keep the heat on simmer.
Add spices (adjusting for your personal tastes)
While the vegetables slowly cook, start picking all the meat off the bones. Discard any gristle, skin, fat, and bones. This can be a bit messy! Put the pure meat pieces back into the soup pot.
Add any other leftover turkey meat that you won’t be using for anything else.
Add the tomatoes, and the rice. (*Make sure the rice is precooked. Dry rice will suck up all your broth!)
Let simmer for about an hour. Check to see how tender the vegetables are; add more time if they’re still crunchy.
Add more spices if you need more flavour.
When the vegetables are soft and the flavour is just right, serve piping hot with crackers or a grilled cheese.