Creamy turkey broth soup with a wild rice mix and shredded carrot. Have a leftover turkey or chicken carcass after your holiday feast? Don’t throw it out! When life gives you a bones, make soup. HAHA
Leftover Turkey & Wild Rice Soup
- 1 Whole Turkey or Chicken Carcass
- 10 Cups Water
- 1 Large Carrot Cut Into Thirds
- 1 Ounce Fresh Parsley With Stems
- 1 Large Onion
- 4 Cloves garlic
- 1 Cup Cooked Turkey or Chicken Thigh Meat Leftovers Work Great For This!
- 6 Ounces Carrot Grated
- 1/2 Cup Texmati or Wild Rice 2.5 Ounces uncooked
- 1 8oz Package Cream Cheese
- Salt & Pepper To Your Taste
- Fresh Grated Parmesan & Parsley Garnish
- Place your poultry carcass into a large pot. Add in the parsley, garlic, onion and carrot. Pour the water over the contents of the pot and cover with a lid.
- Cook over medium heat, bringing it to a boil and cooking to infuse the flavors. Reducing the liquid to 7 cups.
- Strain off the prepared broth and set aside.
- If you do not have bones for the soup, you can skip the poultry stock preparation steps and skip to soup preparation. Instead of using the poultry stock, you will use 6 cups of store bought Prepared chicken or poultry broth.
- In a pan combine the poultry stock, grated carrot and rice. Bring to a slow boil and cook until the rice is done cooking
- Next, cube the cream cheese, cutting it into smaller pieces, then add it to the pot with the stock. Whisking continuously until fully combined and no lumps remain.
- Remove from heat, add in the cooked turkey or chicken, season with salt and pepper to your taste, then serve warm.