Retro Turkey Soup

What is more retro than something which in the good old days would have been called Turkey Carcass Soup?  Yes!  Everything old is new again, including last night's turkey.  When is the last time you ate a recipe called "carcass"?  Yes, this is one honest recipe.

Now that we are all home with limited access to marketing, we are cooking again like our grandmas, making things go further than ever.  At least we have the time; what have we been missing out on!

Last time I shopped, I bought a frozen turkey breast, for lack of any other choices, and roasted it earlier this week with salt and pepper, onions, herbs, carrot and celery.  Now we have a meat thermometer so I didn't even overcook it.  It was so good, and we are still eating it sliced in sandwiches.

But most special of all, I re-used the turkey carcass post-roasting for this soup, which is so good and tastes even turkier than turkey!  The house smells more like Thanksgiving this April than it ever has.  Turkey soup seems somehow lighter than chicken but is so rich in flavor, we just drink cup after cup!

Simmer the turkey carcass a good while until the remaining meat falls clean from the bone, with a few carrots, a stalk of celery, a garlic clove and an onion, quartered, and desired herbs, (thyme, and pepper). 

Remove the carcass and vegetables.

In a separate pot, cook rice or other starch of your choice.   Traditionally this is made with white rice, as I remember it, but I only had brown rice and it turned out nuttily delicious.

Add back the boiled carrot, sliced, the rice, and I added some mixed frozen vegetables.

We have been enjoying this as a light supper for a change, after so much grazing over the past few weeks!  Light, feel good comfort food with so much flavor, it satisfies all on its own.  I guess that's the secret to the popularity of the bone broths.

Job done!  Dinner accomplished!