Tuesday, November 8, 2011

Good Eats Challenge Week 18: Post Thanksgiving Soup

Ok, I know I'm jumping the gun like Peir1 here on my holidays but I had leftovers and I wanted to use them up. Since it was a great soup it will definitely be added to my arsenal for post Thanksgiving leftovers. It is super straight forward and has very little steps (in fact I hardly took any pictures because let's face it, boiling water isn't that interesting).  

Here's the recipe


  • 2 quarts vegetable stock
  • 1 turkey carcass
  • 1 (10-ounce) box frozen mixed vegetables (I used Trader Joe's Soyccotash) 
  • 1/2 cup rice
  • 2 cups cooked turkey, cubed
  • 1 teaspoon Old Bay seasoning
  • 2 teaspoons dried thyme
  • Salt and pepper, to taste


Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.

Told you it was simple. I halved the recipe and used duck instead of turkey because that is what I had, but it would work well for any poultry. It was a little gross boiling bones but the house smelled so deliciously of duck that It was worth it. Seriously, I would make duck candles if I could. The pièce de résistance was the duck skin chips I made to top it off. I saved all of my duck skin and put it on a foil lined pan with a baking rack on it (this holds the skin up away from the fat that melts making it crispy). 5 minutes in a 400 degree oven and you have the best kind of bacon ever. 

It was warm and satisfying. Just what I need now that the temps have been dipping down below 40 at night. Yum! I know duck is not usually a staple in most kitchens but give it a try, you won't be disappointed.  

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