I grew up being taught to never waste anything, not even a single grain of rice.
So it was great relief when I learned that my college sweetheart, whom I would eventually marry in 1989, had also grown up eating a similar kind of soup in his household.
Our first real Thanksgiving was in 1993 after our first daughter was already 1 year old and I had another little girl on the way.
With the leftovers from our turkey, all bones included, I began making my turkey soup.
I made it again this past Sunday with the turkey bones I preserved in our fridge and the remaining dark and white meat that I selected free of fat, skin and cut up into chunks.
I'm sharing the recipe so you, too, can enjoy this delicious soup with your turkey meat leftovers, or next year if it's gone already!
- Turkey bones or carcass, no fat or skin
- Lots of crushed garlic
- 1 whole round onion
- 2 cups of cilantro
- 2 cups of peas
- 2 cups of diced raw carrots
- 1 cup of raw rice
- Salt, pepper to taste
- 6 peeled, diced raw potatoes
Fill a large pot with water and bring to boil. Add turkey bones, salt, pepper, garlic and whole onion. Let boil until meat from carcass is easy to remove.
Drain soup broth and separate. Discard of bones and onion. Add broth, turkey meat cut into bite-sized pieces, rice, diced raw carrots, and blended cilantro leaves.
Let boil for about 30 minutes and then incorporate the rest of the ingredients, starting with potatoes and then the frozen peas at the end.
Bon appetit or buen provecho!
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