Wednesday, November 30, 2016

Best Ever Old-Fashioned Turkey Soup

My mom always used to make huge pots of soup. When I say huge, I do mean HUGE. Her soup pot held 20 quarts. During the winter she would regularly fill that baby. We'd eat Vegetable Soup and Turkey soup for days and days. (and days and days...)

I'm not even kidding.

But, what else do you do when you are feeding 10 people every.single.night.? It was economical, and hearty, filling, and (generally) delicious.

Since I've been married, I've could probably count on two fingers the number of times I've made soup from a turkey carcass. But, this past Thanksgiving week I had two factors that caused me to pursue the soup option.

#1- Brian gave me a gorgeous, blue, 11 quart Le Creuset pot for my birthday. What better use of it than making soup?

#2-We got tons of meat from my turkey on Thanksgiving, but a lot of the meat just wasn't wanting to release it's grip on the bones. I figured a good boiling would pry it loose. With way less frustration from me.

So, very last thing before I fell into bed on Thanksgiving, I put that carcass in the pot, and covered it with water. I put the lid on, and placed the pot on the stove on the lowest burner setting. And I let it do it's magic while I slept the night away.

Next morning, Brian strained the broth for me, and sorted through the meat and bones. Then Monday I made this pot of soup.

I must admit, I was a bit leery about tomatoes and spinach in my turkey soup. But, those worries were completely unfounded. This is hands down the best turkey soup I have ever tasted!

It is turkey time, so if you are cooking one, and wondering if you should toss the carcass, or exert the energy to make soup, I'd encourage you to go this soup route. You will not be sorry!

Best Ever Old Fashioned Turkey Soup
Hands on time: 30 minutes, Cook time: 12+ hours, Total time: 12 hours
1 meaty carcass (from a 15+ pound turkey)
5 quarts water
1 (28 oz) can stewed tomatoes
1 large onion
4 large carrots
3 stalks celery
9 ounces fresh spinach
1 cup uncooked long grain rice
4 chicken bullion cubes
2 tsp salt
1 tsp pepper
1 tsp dried marjoram
1 tsp dried thyme

-Place the turkey carcass and water in a large pot. Cover. Turn burn on to low. Cook overnight or 12 hours.
-Strain broth. Discard bones, save return meat to broth.
-Peel and chop onion and carrot. Chop celery. Add to broth with tomatoes, spinach, rice, bullion, salt, pepper, marjoram, and thyme.
-Bring broth to boil over medium high heat. Reduce heat, cover, and simmer for 30 minutes, or until rice and vegetables are tender.

You're welcome...