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

Ingredients

• 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

Directions

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.