leftover turkey soup
Recipe as written (abridged):
- ¾ to 1 pound of leftover turkey, diced or shredded
- 8 ounces uncooked brown rice
- 4 cups low-sodium chicken broth
- 1⁄3 cup onion, diced
- 2 celery stalks, sliced
- 2 medium-size carrots, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1½ teaspoons salt (more or less)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Turn on Instant pot and select sauté. Once hot add oil.
Add celery, carrots, onions, and cook for five to seven minutes. Add garlic and cook another minute. Turn off.
Add broth and water and deglaze the bottom of the pot by scraping all the bits off with a wooden spoon.
Stir in turkey, rice, salt, thyme, rosemary, and pepper, and add bay leaves.
Close lid and seal. Set high pressure and cook 20 minutes.
Natural release pressure for 10 minutes then manually release the remaining pressure.
Remove bay leaves before serving.
Abridged from Leftover turkey soup.
Recipe the way I made it (approximate):
- all of our leftover turkey, still on the bones
- 8 ounces uncooked brown rice
- enough vegetable "Better than Boullion" 4 cups of broth
- all of our leftover red onion (coincidentally about 1⁄3 cup), cut haphazardly
- ample pinch of celery salt
- half a bag of leftover mini carrots, whole
- about a tablespoon of minced garlic-in-oil
- mistakenly left the bay leaves outside on the bush
- 1½ teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (from our garden, dried by "J")
- about ½ teaspoon (by eye) pepper from our pepper mill
- 1 tablespoon oil
Dump everything into Instant Pot. Stir it around enough that the turkey isn't sticking out at the top.
Ask J to set it for 20 minutes.
Cool in the garage with the heavy lid on top. (It was cold enough for that last night.)
Remove as many bones as possible. Remove most of the skin too. Stir to mix up ingredients.
Re-heat in microwave oven the next day and serve. Watch out for small bones.