I know we all love leftovers after Thanksgiving, but after a few days, we have to start getting creative. Since this year’s turkey was so scrumptious (find the recipe here), we are on a mission to finish every last morsel of juicy goodness. So today I made up a little recipe of my own, Leftover Thanksgiving Turkey Soup with Rice. It’s getting colder by the minute here in Logroño, so any day I can make a nice, hot soup, I’m game.
I set out thinking that I wanted to make a nice base with veggies and then just kinda threw in the rest on a whim. It turned out very delicious and comes very highly recommended by everyone in our house! :)
3 tablespoons of extra virgin olive oil
1 medium onion (finely diced)
1 leek (finely diced)
3-4 cloves of garlic (minced)
1 Anaheim pepper (finely diced)
1 carrot (peel outside layer, but keep whole)
1 medium garden tomato (peeled and cut into 1 inch squares)
1/2 lb left over turkey (or whatever you have left will suffice)
3-4 tablespoons long grain rice
16 ounces chicken stock
32 ounces water
2 bay leaves
freshly ground pepper
The soup base
To make a tasty soup, the most important part is making sure the the base if filled with veggies to give it a delicious flavor. So we start there. Mix extra virgin olive oil, garlic, onion, Anaheim pepper, and leek into a large soup pot. Cook on medium high heat and stir often for 3-4 minutes or until golden in color.
Add carrots to the mixture using the peeler to peel thin strips of the carrot straight into the pot. Take a look at the photo below to get a better idea of what I mean. (Be sure to stop peeling the carrot when you get to the hard part in the center.)
Add the peeled tomato, cut into smaller pieces, as well as the bay leaves. Leave on medium-high heat while occasionally stirring for another 3-4 minutes. Lower heat to medium-low.
Take out your leftover turkey from the fridge and begin to lightly shred it. Don’t worry too much about the shredding, just so you don’t end up with big chunks of turkey when serving the soup at the table. Add shredded turkey to the pot and stir. Add 1/2 teaspoon fresh ground pepper and a touch of salt and stir the whole mixture. (I actually waited on the salt till the end because you will be using chicken stock, which has salt, as well as turkey that was probably already salted during the cooking process.) Add chicken stock and water and stir one last time.
Let simmer on low heat for at least 45 minutes. I did it a bit longer because I had the time. (The longer the flavors have to mix, the more delicious the soup will be!) 20 or 30 minutes before you plan to serve the soup add the rice. Let simmer for another 20 to 30 minutes then turn off heat and let rest for another 10 minutes before serving to let it cool down a bit. Serve and enjoy!