Ah. Soup. Winter. Really, soup is one of the best parts of winter in my opinion. It makes me feel all warm and cozy when it’s simmering on the stove.
When making this particular soup, I had high expectations of my children all cuddled up with me and a warm blanket on the couch, watching a movie together, fire blazing, raining outside – doesn’t that sound wonderful?
It didn’t work out that way.
It was a warm day – almost 65 degrees. And sunny. Soup was the last thing I wanted to eat. My kids wanted to play baseball outside and eat hot dogs. There were no blankets, just bats, balls, and lots of chasing, and if I recall correctly, an injury or two. But Smoked Turkey Soup was on my menu, so I had to make it.
I was so glad that I had some frozen turkey stock with meat frozen – it made making this a breeze.
I ripped the ziploc bag open, added the frozen cut up veggies and my soup was halfway there. What? Frozen turkey stock, leftover turkey and veggies, you say?
Making smoked turkey broth is the exact same as making the smoked chicken broth. Simmer the carcass in water, carrots, celery, garlic until the meat falls off the bone. Strain the veggies (and bones and meat), keeping the broth. I pull the extra meat off and freeze it with the stock. Super easy, and it makes such a difference in the taste of the soup.
Smoked Turkey Soup
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 4 tbn butter
- 1 bay leaf
- 1 tsn salt
- 1 tsn fresh ground pepper
- 1 cup white rice
- 2 tsn dried thyme
- 6 cups smoked turkey broth
- 2 cups turkey meat/chopped
- Saute onions celery and onion in the butter until they are sweating and soft.
- Add broth, rice, turkey, bay leaf, thyme, salt and pepper. Let simmer for at least 20 minute,s or until rice is soft. Add more broth or water if the soup needs more liquid.